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.