Seedy Autumn Slaw
Take your coleslaw to the next level with my colourful autumn slaw. Made with 2 types of beetroot, 2 types of cabbage, apples and lots of seeds, it’s a feast for the eyes as well as the stomach.
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.
Nutrition
Calories: 334kcalCarbohydrates: 25.2gProtein: 11.2gFat: 22.5gSaturated Fat: 2.9gFiber: 8g
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