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