Crunchy, tasty alternate to the usual cabbage slaw.
fresh raw Brussels sprouts
large organic carrots
or 3 medium carrots
raw hemp seeds
Wash the vegetables thoroughly. Trim the Brussels sprouts stumps to remove ragged or dirty edges. Peel carrots and trim ends.
Using a grater attachment on a food processor, shred/grate the carrots and Brussels sprouts. Place the grated vegetables in a large bowl, and add raisins and hemp seeds. Stir to evenly mix.
Whisk the mayonnaise, olive oil, lemon juice, and honey to an even consistency in a small bowl, or place in a pint glass jar, seal with lid and shake til smooth.
Pour dressing over the vegetables and toss thoroughly. For best flavor, let the slaw rest covered in refrigerator for an hour at least and overnight if possible.