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.
More Summer barbecue recipes from Angela