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Ingredients
- 1 1/2 - 2 cups shredded red cabbage (2 large handfuls)
- 1 1/2 - 2 cups shredded green cabbage (2 large handfuls)
- 1 cup very finely sliced kale leaves (1 handful)
- 1 red onion, finely sliced
- 1 large carrot, grated
- 1/4 cup pumpkin seeds, lightly toasted
- 1/4 cup sunflower seeds, lightly toasted
- 1/2 cup roasted and salted cashew nuts
- Dressing
- 1/2 cup neutral flavoured oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons white miso paste (we use Urban Hippie)
- 2 teaspoons Dijon mustard
- 2 teaspoons grated fresh ginger
- 1 clove garlic, finely chopped
Method
Combine cabbages, kale, onion, carrot, seeds and cashew nuts together in a bowl.
Combine dressing ingredients together in a jar, shaking or mixing until smooth
Drizzle the slaw with dressing, toss and if time refrigerate for 30 minutes or more before serving.
