Recipe Funky Fermented Rainbow Slaw
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Oil-free option
Nut-free option
Freshly Picked
Easy peasy
One-pot recipe
Comfort food
Lazy dinners
Salads
If a slaw were ever to be promoted from side dish to main meal — it is this one. A mix of fresh and fermented cabbage, a creamy-tangy dressing, and added raisins and chickpeas make it a 10/10.
You will need
Serves 6
Slaw
- 1/4 green cabbage, thinly sliced
- 1 orange carrot, grated
- 1/2 red onion, diced
- 1/2 bunch parsley, roughly chopped
- 1/2 bunch dill, roughly chopped
- 1/2 cup fermented cabbage (AKA sauerkraut)
- 20g raisins
Dressing
- 1 cup plant based Greek yoghurt
- 20g seeded mustard
- 2 tablespoons agave
- 8ml tabasco
- 30ml lemon juice
- 5g salt
- 5g cracked black pepper
To serve
- 15g roasted and fried chickpeas
Recipe: Simon Toohey
Directions
-
Step 1
Combine all of the slaw ingredients in a large bowl, and stir so that all of the ingredients are evenly distributed.
-
Step 2
Add all of the dressing ingredients to a bowl and stir to combine. Taste and adjust the seasoning before pouring it over the slaw. Use your hands to mix the dressing through the slaw.
-
Step 3
Place the slaw into your serving bowl and top with roasted chickpeas to serve.
Recipe: Simon Toohey
More soy-free recipes
Funky Fermented Rainbow Slaw
Directions
15 mins to prep
0 mins to cook
-
Step 1
Combine all of the slaw ingredients in a large bowl, and stir so that all of the ingredients are evenly distributed.
-
Step 2
Add all of the dressing ingredients to a bowl and stir to combine. Taste and adjust the seasoning before pouring it over the slaw. Use your hands to mix the dressing through the slaw.
-
Step 3
Place the slaw into your serving bowl and top with roasted chickpeas to serve.
You will need
Serves 6
Slaw
- 1/4 green cabbage, thinly sliced
- 1 orange carrot, grated
- 1/2 red onion, diced
- 1/2 bunch parsley, roughly chopped
- 1/2 bunch dill, roughly chopped
- 1/2 cup fermented cabbage (AKA sauerkraut)
- 20g raisins
Dressing
- 1 cup plant based Greek yoghurt
- 20g seeded mustard
- 2 tablespoons agave
- 8ml tabasco
- 30ml lemon juice
- 5g salt
- 5g cracked black pepper
To serve
- 15g roasted and fried chickpeas