Autumn Slaw

March 5, 2019
Posted in Recipes
March 5, 2019 Kate Morland

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).

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