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.

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Prep Time 10

Total Time 10

Course Salad, Side Dish

Servings

Calories 334 kcal

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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Nutrition

Calories: 334kcalCarbohydrates: 25.2gProtein: 11.2gFat: 22.5gSaturated Fat: 2.9gFiber: 8g

Keyword autumn slaw

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