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Funky Fermented Rainbow Slaw Recipe

This recipe is rated 5.0 out of 5.

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
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A bowl of rainbow slaw—shredded veg, fresh herbs, and crispy plant-based chickpeas—outdoors with lush greenery behind.
A close-up of a mixed veggie salad with chickpeas, grated carrots, cabbage, herbs, and red onions served on a plate.

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

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Directions

15 mins to prep

0 mins to cook

  1. Step 1

    Combine all of the slaw ingredients in a large bowl, and stir so that all of the ingredients are evenly distributed.

  2. 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.

  3. Step 3

    Place the slaw into your serving bowl and top with roasted chickpeas to serve.

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Recipe: Simon Toohey

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