Green slaw

Tam West

A great crunchy green slaw is hard to beat. This recipe will carry you through the summer months. Scrummy for lunch at work, it will also help to feed a crowd at a barbecue or weekend lunch. If you feel inspired, add extra vegetables, herbs or chilli to spice it up.

Slaw

½	Green cabbage (Main)
1 cup	Kale leaves, shredded
½ head	Broccoli, chopped fine
2	Spring onions, chopped
2 cups	Fresh herbs, roughly chopped
½ cup	Toasted pumpkin seeds
¼ cup	Sunflower seeds, toasted
400 g	Cooked chicken, shredded (Main)

Asian dressing

2 Tbsp	White vinegar
1 clove	Garlic, crushed
2 Tbsp	Soy sauce
1 Tbsp	Grated ginger
1 tsp	Sesame oil
¼ cup	Oil

Directions

1. Place the cabbage, kale, broccoli, spring onion, herbs, seeds and chicken in a large bowl.
2. To make the dressing, combine the vinegar, garlic, soy sauce, ginger, sesame oil and oil in a small jar and shake. Pour over the salad just before serving. Season with salt and pepper.

More Summer barbecue recipes from Angela

• Chicken tikka
• Mango bombe