Colourful Coleslaw
A lighter, fresher coleslaw, ideal for this time of the year. Easy to prepare and vegan.
½ medium head red cabbage, cut in quarters, core removed and thinly sliced
½ medium head white/green cabbage, cut in quarters, core removed, thinly sliced
1 carrot, finely grated
1 red pepper, deseeded, piths removed and finely sliced or cubed
2-4 spring onions, finely sliced
4 tbsp parsley, very finely chopped
Juice of 1-2 lemon
3 tablespoons water
1 tbsp honey, apple or agave syrup
1 tbsp extra-virgin olive oil (or flaxseed oil)
½- 1 tsp red chilli pepper, dried flakes or ground
Tamari sauce
1-2 tsp Caraway or cumin seeds - whole or ground
Sea salt and pepper to taste
In a bowl, combine the red and green cabbages, carrot, red pepper, spring onions, parsley, lemon juice, water, honey or agave syrup, olive oil, dried red chilli pepper, tamari sauce, caraway and a good pinch of salt and pepper. Toss thoroughly. Let the flavours mingle for at least 1 hour before serving.
Serves 4
Note: This salad is also brilliant to fill wraps!