Recipes 

Here’s a taste of the recipes you’ll find in my books as well as other healthy and delicious food ideas that come when the mood takes me. Enjoy!

 

24 Jan 2019

Nut and seed 'slaw

Posted by Nicole Senior on Thursday, January 24, 2019

This salad has become a favourite among my family and friends and looks fabulous on the table thanks to the bright colours of the ingredients. Its great served with meat, poultry, or in burgers, wraps and rolls.

Prep time: 15- 20 mins

Makes 10 serves

Ingredients

¼ cup pumpkin seeds (pepitas)

¼ cup slivered almonds (or chopped dry roasted almonds)

¼ purple cabbage, finely shredded

2 large carrots, grated

4 spring onions, chopped

2 sprigs fresh mint, leaves chopped

5 stalks fresh coriander, chopped

Dressing

2 tablespoons oil (eg peanut, rice bran, vegetable)

1 teaspoon soy sauce (salt-reduced)

3 tablespoons white vinegar

1 Tablespoon sesame oil

Method

Lightly brown seeds and nuts in a non-stick pan over medium heat, stirring constantly. Remove from heat and set aside.

Combine the prepared vegetables and herbs in a large bowl and toss together with seeds and nuts.

Mix dressing ingredients together in a small jar or sealed container and pour over salad and serve.

Tip:

This salad will store best without dressing. If you’re not serving all the salad at once, only dress the portion you want and keep the salad in the fridge and dress the leftovers as needed.