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

  • 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.
  • This salad will keep well refrigerated for 1 week.

More by Lorraine Fitzmaurice:

Find recipes by keyword:

autumn chinese spring summer winter party food light meals and snacks side dishes starters and nibbles the afternoon show