Autumn and winter salads don’t have to be boring. This gorgeous, colourful seedy autumn slaw is a testament to that.
It’s full of glorious autumn vegetables but full of vibrant summer colour! I’ve used two types of cabbage (red and white) as well as two types of colourful beetroot (pink choggia and golden). Combined with apples and seeds to give maximum colour, flavour and nutrition.
The addition of seeds and a tahini dressing, rather than mayo, means this really packs a nutritional punch too. As I always say, seeds are such a nutritional powerhouse, so sprinkling them on your salads and breakfast bowls is a great way to up the vitamin, mineral, fibre and omega 3 content of your meals.
Nutritional highlights:
✔️ Fibre: from cabbage, beetroot, apple and seeds
✔️ Antioxidants: from the beetroots, cabbage and apples
✔️ Healthy fats and protein: from tahini and the mixed seeds
✔️ Minerals: calcium, magnesium, iron and zinc from seeds and tahini
What ingredients do you need for a seedy autumn slaw:
- Red & white cabbage
- Beetroot
- Apples
- Mixed seeds
- Tahini
- Lemon
- Garlic powder
- Water
- Salt and pepper
This salad only takes 10 minutes to prep and it’s just a case of cutting up the veg, whisking up the dressing and adding a few seeds.
Storage & Shelf Life
Store this seedy autumn slaw in the fridge in a sealed tub.
It will last for 3-4 days.
I don’t recommend freezing.
Recipe Tips
- If you can’t find the golden or pink beetroot then swap in regular. If you don’t like beetroot, swap for carrots and/or fennel.
- The same for the cabbage – if you can only find one kind or only want to use one kind, that works well – just double the quantities.
- Use any apples that are in season. I used gala for colour, but the choice is yours.
- The same goes for the seeds – use your favourites – or if you only have one in the cupboard, just use that.
If you liked this seedy autumn slaw recipe, why not try:
Beetroot, Squash & Chickpea Salad
Roasted Beetroot Salad with Figs
Seedy Autumn Slaw
Ingredients
Salad Ingredients:
- ¼ head of red cabbage
- ¼ head of white cabbage
- 2 large golden beetroot
- 2 pink choggia beetroot
- 2 apples
- ¼ cup pumpkin seeds (30g)
- ¼ cup sunflower seeds (30g)
- 2 tbsp sesame seeds
Tahini dressing ingredients:
- ⅓ cup tahini (80g)
- Juice of a lemon
- 1 tsp garlic powder or some fresh garlic
- ¼ cup water (60ml)
- Salt and pepper
Instructions
- Finely slice (or grate) the vegetables and thinly slice the apples. Add to a large serving bowl. Sprinkle over the seeds.
- Mix the dressing ingredients together in a small jar. If you want it very smooth, you can blend the dressing.
- Pour the dressing over the vegetables and mix well.
Notes
- This will serve 4 comfortably, as a side, and will even stretch to 6, if needed.
- No need to peel the beetroot if they are organic, just give them a good scrub with a vegetable brush.
- If you can’t find the golden or pink beetroot, swap in regular purple ones.
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