Nutty Coleslaw
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
Directions
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.
Ingredients
120g green beans, cut into 3cm lengths diagonally. Fresh out of your garden is best if you can!
3 ½ cups assorted finely sliced cabbage – your choice of any or all of Chinese cabbage (wombok), green or red cabbage
2 carrots, in matchstick slices
3 spring onions, finely chopped
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