Recipes

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 

Dressing;

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.