From the kitchen
Tangy Poppyseed Slaw Dressing
Hemp milk shaken with honey, apple cider vinegar, and poppyseeds for a bright, tangy dressing that clings well to shredded cabbage.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 3/4 cup Unsweetened Hemp Milk
- 3 tbsp Apple Cider Vinegar
- 3 tbsp Honey
- 1 tbsp Poppy Seeds
- 1 tsp Dijon Mustard
- Salt, to taste
Method
- Combine the hemp milk, apple cider vinegar, honey, poppy seeds, and Dijon in a jar with a tight-fitting lid.
- Shake vigorously until fully combined and slightly thickened.
- Season with salt to taste.
- Refrigerate at least 20 minutes before using to let the flavors meld.
- Shake again before serving; use within 5 days.
Kitchen note
Hemp milk's fat content is what lets this dressing cling to shredded cabbage rather than pooling at the bottom of the bowl the way a water-based vinaigrette would.
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