Green slaw

Name: Green slaw
Yield: 4
Ingredients: 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); 2 Tbsp White vinegar; 1 clove Garlic, crushed; 2 Tbsp Soy sauce; 1 Tbsp Grated ginger; 1 tsp Sesame oil; ¼ cup Oil

for 4 people

Tam West

Angela Casley

Food writer for Viva

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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

Place the cabbage, kale, broccoli, spring onion, herbs, seeds and chicken in a large bowl.
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.