Super Seed Slaw
A zesty purple cabbage tossed with an almond and parsley pesto, edamame, almonds, and a super crunchy seed mix.
Ingredients
Super Seed Slaw
- ½ small baby purple cabbage
- 1 Tbsp pepitas pumpkin seeds
- 1 Tbsp sunflower seeds
- 1 Tbsp linseeds flaxseeds
- 1 Tbsp hemp seeds
- 1 Tbsp mixed sesame seeds
- 2 Tbsp slivered almonds
- 1 cup shelled edamame beans
- 3 Tbsp Almond & Parsley Pesto recipe below (note store bought pesto works well too, but it would be a slightly different flavour profile)
- 1 lime, juiced use 2 if small or not very juicy
- 1 Tbsp extra-virgin olive oil
- Good pinch of sea salt
- Cracked black pepper to taste
Almond & Parsley Pesto
- ¼ cup almonds, roasted
- 1 large clove garlic
- ¼ cup extra virgin olive oil
- 1 lemon juiced
- 1 small bunch parsley including stems washed well
- ½ tsp salt
Instructions
Almond Parsley Pesto
- Make your pesto. If your almonds are raw, toast them in a dry pan until they're slightly toasted and fragrant. Be careful not to burn them.
- Add the almonds to a food processor with the garlic, olive oil, lemon juice, parsley and salt. Blend until smooth.
- Taste and adjust seasoning. Add 1–2 tablespoons of water if needed to loosen.
Super Seed Slaw
- Add the pepitas, sunflower seeds, linseeds, hemp seeds and sesame seeds to a dry pan. Toast over medium heat, stirring often, until fragrant and lightly golden. Transfer to a bowl to cool.
- In the same pan, toast the slivered almonds until golden. Set aside to cool.
- Using a mandolin, finely shred the purple cabbage and place it into a large bowl.
- Add the lime juice, almond & parsley pesto, olive oil, salt and cracked pepper. Toss well to coat the cabbage evenly.
- Fold through the edamame beans and most of the toasted seeds and almonds (save some to garnish with). Taste and adjust seasoning if needed.
- Finish with the reserved seeds and almonds scattered over the top.
