A slaw for all seasons…with a tweak
Slaws are underrated in my mind. They are not only quick and affordable, but they can also feed the masses and use so many versatile ingredients. This combo is packed with flavour, texture, and colour. I hope you enjoy it!
- Red cabbage – finely sliced
- Radish – finely sliced or grated
- Carrot – grated
- Beetroot – grated
- Optional seasonal addition – grated pear or apple
- Olive oil (or rice bran)
- Lemon juice (or apple cider vinegar when lemons are $$$)
- 1/2 cup Cashew nuts
- 1/4 cup Sesame seeds
- 1/2 cup shredded coconut
- 1tsp fennel seeds
- 1 tsp Cumin seeds
Prepare the vegetables and toss them through the dressing.
Lightly toast seeds, nuts, and coconut on a dry frypan until golden and fragrant. Sprinkle your desired amount over the top of the salad (keep any remainder in a jar for another time).