NUTRIENT PROFILE

This plant based slaw is dairy free, rich in fibre, betacarotenes and minerals, good for gut-health, rich in essential fatty acids for energy levels, anti-inflammatory and a tasty accompaniment to any fish or meat (grilled, barbecued, oven baked) or in a veggie wrap or Buddha bowl.

RECIPE

INGREDIENTS

Red cabbage x 1/4 head

White cabbage x 1/4 head

Carrots x 3

Pumpkin, sunflower, sesame seeds x 3 tablesp.

Tahini x 2 tablesp.

Lemons x 2 (juice & zest)

Extra virgin olive oil x  2 tablesp.

Sea salt (Maldon) 

Pink peppercorns x 1 tablesp.

METHOD

Using a magimix shred cabbages using the slicer disc or chop finely by hand using a sharp knife

Zest and juice lemons and add to the shredded cabbages with sea salt and massage into the cabbage using hands

Allow to rest where the cabbage will soften and be more easily digestible  

Grate carrots

Dry toast seeds on a pan until they tan 

Dressing:

Whisk tahini, olive oil & peppercorns together

Add all ingredients together in a large bow and mix well

If you would like it creamier, add more tahini

Add any further seasoning you wish

Keeps fresh for a few days when covered and stored in the fridge.

 Enjoy :)