Tonight I wanted something light as a side dish. So, I took what I needed to use up in my fridge and made it into a most delicious creamy slaw. I say “creamy” because this recipe uses hummus to give it a creamy taste. I like to use hummus in my homemade dressings a good deal as a way to get my creamy dressing taste without the dairy. Ill have to share my Caesar dressing in a different post.
This slaw would be a perfect side to some burgers or whatever your grilled favorites are for summer. I thew it over a bed of fresh spinach and made it into a salad, so using it as a main course is an option as well. Extra bonus, its super thrifty for those health conscience on a budget.
In a small bowl, whisk together the following: 3 Tablespoons hummus (original) - store bought or homemade 1 Tablespoon apple cider vinegar (Raw & unfiltered) 1 Tablespoon EVOO 1 teaspoon agave nectar or honey salt and pepper to taste
Using a grater, grate the following into a medium sized bowl. 1 medium to large carrot 1/2 a seedless cucumber
Add 3 leaves of basil - chopped chiffonade style
Pour the small bowl of creamy dressing over the carrot/cucumber and toss.
Lastly, add the chiffonade basil and lightly toss again.
Serve as a stand-alone side or over a bed of lettuce or spinach.
Serves 2 as a side, or 1 as a main course
Double or triple as needed.