Serves 6-8
Ingredients
Green lime dressing
- ¼ cup (60ml) olive oil
- ¼ cup (60ml) cider vinegar
- ½ cup (20g) fresh coriander, roughly chopped
- ¼ cup (10g) fresh curly parsley, roughly chopped
- Zest and juice of 1 lime
- 1 teaspoon dried oregano
- 2 teaspoons smoked paprika
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Slaw
- 3 cups (300g) red cabbage, finely sliced
- 3 cups (300g) green cabbage, finely sliced
- 1 cup (60g) kale or spinach, finely sliced
- ½ cup (20g) fresh coriander, roughly chopped
- 1 ripe mango, skin and stone removed, diced
- 1 ripe avocado, skin and stone removed, diced
- 1 capsicum, stem removed, de-seeded and diced
- 2 carrots, peeled and grated
- ¼ cup (40g) pumpkin seeds, toasted
Method
- To prepare the dressing: place all the ingredients into a bowl. Using a stick blender, blend well until the dressing is smooth and green.
- To prepare the salad: in a large serving bowl combine all the ingredients for the slaw. Pour the dressing over the slaw and mix until well combined.
