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.
|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)|
|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|
|2 Tbsp||Red wine vinegar, or other vinegar|
|2 Tbsp||Olive oil|
|1 clove||Garlic, crushed|
- 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.