Szechuan Slaw

This salad will keep well refrigerated for 1 week.

Ingredients


  • 135 g red cabbage (shredded)
  • 135 g white cabbage (shredded)
  • 100 g carrot (shredded)
  • 35 g finely sliced spring onion
  • 25 g toasted sesame, pumpkin and sunflower seeds
  • for the dressing:
  • 30 ml sunflower oil
  • 30 ml brown rice vinegar
  • 1 tblsp agave syrup
  • ½ teaspoon grated fresh ginger
  • pinch dried chilli flakes
  • 5 g fresh coriander (finely chopped)
  • pinch of sea salt

Method

  1. Toss all the vegetables together with the seeds. In a small bowl whisk the dressing ingredients together. Add to the vegetables and toss very well.
  2. This salad will keep well refrigerated for 1 week.




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