Recipe:
Rainbow Slaw
Posted in Freshly Picked
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.
Prep:
15
mins
serves
6
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
- 15g roasted and fried chickpeas
~
Recipe:
Simon Toohey
Directions:
- 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.
Did you enjoy this recipe?
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