ZINGY RED SLAW
Hands down my favourite salad at the deli, this is perfect for a barbecue. It's just as bright and refreshing to eat as it looks.
Serves 4 to 6
YOU WILL NEED
175g red cabbage, shredded
175g white cabbage, shredded
1 medium carrot, roughly grated
2 tbsps spring onion
20g toasted seeds (pumpkin, sesame, sunflower)
For the dressing
3 tbsps sunflower oil
3 tbsps rice vinegar
2 tsps Agave syrup or clear honey
Half a tsp grated fresh ginger
1 tbsp fresh coriander, chopped finely
Small pinch chilli flakes
Pinch sea salt
Place all the vegetables and seeds in a large bowl and toss together.
In a small bowl, whisk all the dressing ingredients together. Pour over the vegetables and toss well. This salad will keep well in the fridge for four or five days. To toast the seeds, toss together on a dry pan over a medium heat for 3-4 minutes, taking care not to scorch them.
TIP: To enjoy the toasted seeds as a snack, toss them in soy sauce while warm.