Super seedy slaw

Serve with jalapeno black beans and charred broccoli and cauliflower salad for a vegetarian-friendly Mexican feast. Serve some smoked paprika and minty yoghurt on the side. Simply mix together 1 cup natural yoghurt (or coconut yoghurt for vegans), a pinch of sea salt, 2 tsp finely chopped mint, ½ tsp smoked paprika and the juice of 1 lime.

Slaw

½ cup	Sunflower seeds
¼ cup	Pumpkin seeds
½ cup	Mixed nuts, roughly chopped
1 tsp	Chipotle powder
½	Red cabbages, thinly sliced (Main)
½ small	Green cabbage, thinly sliced (Main)
2	Carrots, grated
1	Finely sliced red onion
1 large bunch	Coriander, roughly chopped
1 small bunch	Flat leaf (Italian) parsley, roughly chopped
1 small bunch	Mint, roughly chopped

Dressing

2	Limes, juiced
2 Tbsp	Red wine vinegar, or other vinegar
2 Tbsp	Olive oil
1 Tbsp	Honey
1 clove	Garlic, crushed
1 tsp	Cumin

Directions

1. In a frying pan, add the seeds, nuts and the chipotle powder. Stir constantly over a medium heat, until golden. Set aside.
2. Add cabbage, carrots, onion, herbs and nuts to a large bowl. Toss to combine.
3. To make the dressing, place all ingredients in a small jug or bowl and whisk well until emulsified.
4. Add dressing to the slaw and toss to combine.