Szechuan Slaw

Szechuan Slaw

135g red cabbage shredded
135g white cabbage shredded
100g carrot shredded
35g finely sliced spring onion
25g toasted sesame, pumpkin and sunflower seeds 


30ml sunflower oil
30ml brown rice vinegar
1 tablespoon Agave syrup
½ teaspoon grated fresh ginger
Pinch dried chilli flakes
5 g fresh coriander finely chopped
Pinch of sea salt

 Toss all the vegetables together with the seeds. In a small bowl whisk the dressing ingredients together. Add to the vegetables and toss very well.

This salad will keep well refrigerated for 1 week.