Spicy Red Cabbage Slaw

In the past few months I have discovered I have a great gift - I can make beautiful things from leftovers! Seriously, even if this slaw wasn't tasty, it would have probably won any leftover meal contest, if there was such a thing :-).

So, I had this piece of red cabbage in the fridge, and I really didn't want to make another Asian fry, but also didn't want to put it in a bin and waste it. So I looked more, and I found one carrot, a bag of mixed seeds, that never seem to end, and some herbs, and this salad was born. 

I am really pleased with how it came out: a bit spicy, crunchy, sweet and tangy. I loved the hint of soy sauce, but you can totally leave it out and use some salt instead. Eating this, I was very happy just from looking at the colours, and it made me think of making more colourful dishes in the future if I ever get sad or need some energy. I really recommend making this slaw next time you are having a bad day - therapy on a plate!

  • 300g red cabbage
  • 100g carrot
  • small bunch spring onion
  • 30g sesame, pumpkin and sunflower seeds
  • 30ml sunflower oil
  • 30ml vinegar
  • 1 tablespoon honey
  • ½ teaspoon grated fresh ginger
  • ½ soy sauce
  • Pinch dried chilli flakes
  • coriander

Toast the seeds and put aside. 

Cut cabbage into wedges, and then run across a grater or mandolin until all is thinly shredded. Put it in a bowl. Julienne carrot and add to the bowl.

Tear coriander into smaller pieces, cut spring onion finely, and add to the bowl.

Add the seeds to the bowl, and toss with the vegetables.

In a separate bowl, whisk the rest of the ingredients together, add to the other bowl with vegetables, and toss very well.

Serve immediately with some sprinkle of seeds and coriander, or keep in the fridge for up to 3 days.



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