Green Coleslaw with toasted Tamari seeds

The perfect salad for a nourishing start to the year!

I’ve found the perfect salad to bring for New Years BBQ this year. Inspired by a great recipe by Ben Warren, but tweaked based on what I had and to make it plant based, it is the perfect combo of sweet, tart and crunchy!The tamari seeds pack a salty punch and the whole seed mustard + maple in the dressing just match so well. Give it a whirl, you’ll not be disappointed.  

Salad Ingredients:

• 1/4 green cabbage, finely sliced

• 1 spring onion, diced

• 2 kale leaves, finely diced

• 1 handful baby spinach leaves

• 1 handful fresh mint

• 1 handful fresh parsley

• 1/2 cup combination of pumpkin seeds, sunflower seeds and sesame seeds

• 3 Tbsp tamari sauce

Dressing Ingredients:

• 1 cup fresh coriander

• small handful fresh parsley

• 1 lemon juice and zest

• 1 Tbsp wholegrain mustard

• 1 Tbsp maple syrup

• 2 Tbsp extra virgin olive oil

• 1/4 cup water

Directions:

1. Thinly slice the green cabbage, spring onion, kale, (roughly chop salad greens if too bulky) into a large bowl. Add to this the roughly chopped mint and parsley.

2. Toast the seeds in a dry pan and once toasted, splash with tamari sauce and continue cooking until brown and crispy. Remove from heat.

3. Combine all the dressing ingredients together in a blender/food processor and blend until smooth and creamy. Pour over salad and use your hands to incorporate.

4. Sprinkle with seeds and serve.Will keep in the fridge overnight, but don’t dress if making before.