Funky Fermented Rainbow Slaw

If a slaw were ever to be promoted from side dish to main meal — it is this one. A mix of fresh and fermented cabbage, a creamy-tangy dressing, and added raisins and chickpeas make it a 10/10.

Preparation time Prep: 15 mins
Skill level Easy Peasy

You will need:

  • ¼ green cabbage, thinly sliced
  • 1 orange carrot, grated
  • ½ red onion, diced
  • ½ bunch parsley, roughly chopped
  • ½ bunch dill, roughly chopped
  • ½ cup fermented cabbage (AKA sauerkraut)
  • 20g raisins
  • 1 cup plant based Greek yoghurt
  • 20g seeded mustard
  • 2 tablespoons agave
  • 8ml tabasco
  • 30ml lemon juice
  • 5g salt
  • 5g cracked black pepper
To serve
  • 15g roasted and fried chickpeas
Recipe: Simon Toohey


  • 1Combine all of the slaw ingredients in a large bowl, and stir so that all of the ingredients are evenly distributed.
  • 2Add all of the dressing ingredients to a bowl and stir to combine. Taste and adjust the seasoning before pouring it over the slaw. Use your hands to mix the dressing through the slaw.
  • 3Place the slaw into your serving bowl and top with roasted chickpeas to serve.
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