The tangy Asian flavours in this red cabbage slaw recipe are balanced by the sweetness of fresh, seasonal apples. The dressing for this coleslaw, which contains lime juice, tamari soya sauce, sesame oil, garlic and honey can be used in lots of other crunchy salads.
Full of antioxidants and naturally dairy and gluten-free, this is a winning recipe for gut health as well overall immunity.
- 0.5 Small Red Cabbage (shredded)
- 2 sticks Celery (finely sliced)
- 2 Carrots (grated)
- 2 Apples (small sweet eaters)
- 2 Limes (juice only)
- 1 tbsp Sesame Oil
- 1 tbsp Tamari Soya Sauce
- 1 clove Garlic (minced)
- 1 tsp Runny Honey
- 1 tsp Mixed Seeds (toasted)
- Shred the red cabbage, finely slice the celery, grate the carrots and the apples. Toss together in a large mixing bowl.
- Make the dressing in a small bowl by combining the lime juice, sesame oil, tamari, honey and minced garlic. Stir well with a fork for at least a minute.
- Tip the dressing onto the prepared vegetables, and and coat evenly.
- Sprinkle with toasted mixed seeds to serve.
- This recipe makes a wonderful companion to my Sticky Apple Chicken which is next week's recipe.
- Tamari soya sauce is naturally gluten-free.
- Sesame-free use light olive oil instead of sesame oil
- Store the ready-dressed slaw in the fridge for 24 hours, and the dressing can store in the fridge on it's own for up to 2 weeks.