November 15, 2016
This is a really tasty coleslaw with a light Asian-style dressing and is great in the summer. Don’t be put off by the apparently long list of ingredients – it’s mostly the salad dressing and the seed sprinkle mix: these can be made in bulk and stored for use on several subsequent salads.
If you are planning on saving some for a second meal, don’t put the dressing on the whole bowl – let people add their own as they take their serving. This stops the leftover portion going soggy and oily.
- Prep: 15 mins
1To spread on the finished salad:
2Tamari seed mix. Make this by toasting roughly equal quantities of sesame seeds and sunflower seeds (about a cup of each) in a heavy-based frying pan, stirring constantly, until lightly browned. Turn off the heat and immediately add 1 – 2 Tbsp gluten-free soy sauce. Stir frantically. It will initially seem sticky and clumped, but keep going and the seeds will separate. Leave to cool and you will have a pile of lovely crunchy, lightly soy sauce-flavoured seeds. Store in an airtight jar and use on any salads or stir fries.
3To prepare the coleslaw:
4Cook beans in a saucepan of salted water for 3 minutes until just tender. Drain and refresh under cold water.
5Combine all vegetables in a salad bowl.
6Whisk the sauces, oil, juice and garlic in a small bowl.
7Add the dressing to the vegetable mix, mix well and serve sprinkled with the tamari seed mix.