I’ve been busy gardening and working on my soon-to-be released book the last few days, and the roads are crazy with the Red Cross and the National Guard as they handle the cleanup after hurricane Iselle and hand out ice and water to residents who are still without running water and power.
Because of these issues I haven’t taken the time to head to the store, so when lunch time came around yesterday I was faced with slim pickins’ in the kitchen. I did have half a head of green cabbage and some leftover Cajun hummus that we had for dinner the night before… so I figured I’d make a Cajun hummus coleslaw with the two. Quick and easy just how I like it!
In my opinion, the hummus was excellent the night I made it but after sitting in the fridge overnight it really rocked! If you can, take the time to make the hummus at least a couple hours ahead of time so the flavors can meld. If you don’t have the time, don’t worry about it! Make this stuff anyway because it’s tasty, filling, and as I said—oh so easy!
I couldn’t believe how creamy the slaw ended up being without the help of avocado, mayo, or anything else you’d expect to find in vegan coleslaw. I tried wrapping this Cajun hummus coleslaw up in collard greens from our garden and added some diced tomato and a few sprouts that I just took out of the sprouting jar for dinner. They turned out excellent!
Everything but the chickpeas in this recipe is raw and you’d never even know it! So there’s no need to present it as a “raw vegan” dish if you’re sharing it with raw phobic friends or family, lol… just call it coleslaw and call it a day.
Seriously though—I think that combined with the collards, this Cajun hummus coleslaw makes an impressive high raw meal. Try it either way for yourself:
Cajun Hummus Coleslaw
Prep Time: 15 minutes
Total Time: 30 minutes
6-8 side servings or 3-5 meal sized portions
An easy salad that’s filling and energizing!
For the salad:
- 1 head of green cabbage
- ¼ cup currants
- ¼ cup red or orange bell peppers, diced
- ½ jalapeno, diced
For the hummus:
- 2 cups cooked or canned chickpeas
- 1 medium zucchini, peeled and cut into small chunks
- 4 tbsp water
- 4 sun dried tomatoes
- 2 tbsp tahini or ground sesame seeds
- 2 tbsp Cajun seasoning
- 1 tsp cumin
- Juice of a fresh lemon
- Salt and pepper to taste
To make the hummus, place everything except the cabbage, currants, peppers, and jalapeno into a blender or food processor and mix on high until the hummus is thick yet creamy.
If necessary, add a tablespoon of water at a time until you achieve the texture that you prefer.
To make the coleslaw, shred your head of green cabbage and put it in a large bowl.
Transfer half of the hummus to a separate small bowl and stir in four tablespoons of water to thin it out a little.
Pour the thinned hummus onto the cabbage and add the currants, diced peppers, and diced jalapeno then gently toss the coleslaw until everything is thoroughly combined.
Allow the slaw to sit in the fridge for at least 10 minutes before serving so the cabbage can soak up the flavors before serving.