Vegan Herby Slaw
Fresh, favoursome and full of crunch
This colourful herby vegan slaw is packed full of fresh produce and finished with a zesty green dressing.
Ingredients
Roasted Seeds
- ½ cup pumpkin seeds
- 2 Tbsp sesame seeds
- ½ cup sunflower seeds
- ¼ cup tamari/soy sauce
- 2 tsp sesame oil
Herby Slaw
- ¼ cabbage finely sliced
- 2 spring onions white and green parts finely sliced
- 1 juliened carrot
- ½ red onion finely sliced
- 1 cup mung bean sprouts
- 2 silverbeet leaves stem removed, finely sliced
Green Dressing
- 1 cup spinach/rocket
- 1 cup mint leaves roughly chopped
- ½ cup roughly chopped coriander
- Zest and juice of 1 lemon
- 1 tsp garlic
- 2 tsp white vinegar
- ½ cup olive oil
- ½ tsp salt
- freshly ground pepper
Method
Green Dressing
- Place all ingredients in a nutribullet and combine – add more olive oil if too thick.
Roasted Seeds
- In a small bowl place the seeds, tamari sauce and sesame oil.
- Mix to combine.
- Pour the seed mix onto a prepared baking tray and bake for 5-10 minutes, or until golden.
- Set aside in a small bowl for garnishing.
Slaw
- In a large bowl place the chopped vegetables.
- Add the dressing and gently toss.
- Garnish with seeds and serve.
