Tangy Apple Slaw
Ingredients
- 0.5 Red Cabbage (small, shredded)
- 2 sticks Celery (finely sliced)
- 2 Carrots (grated)
- 2 Apple (small sweet eaters)
- 2 Lime (juice only)
- 1 tbsp Sesame Oil
- 1 tbsp Soya Sauce (Tamari or standard soya sauce)
- 1 clove Garlic (minced)
- 1 tsp Runny Honey
- 1 tsp Mixed Seeds (toasted)
Instructions
- 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.
Notes
- 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.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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