My version of a brilliant recipe from Elly Pear’s wonderful meat-free book ‘Green’.
Prepare: 10-15 minutes
For the slaw:
1 tbsp pumpkin seeds
2 tsp sesame seeds
2 tbsp unroasted, unsalted peanuts
1/2 small red cabbage, finely shredded
1 carrot, peeled and cut into fine matchsticks
1/2 small red onion, thinly sliced
A handful of mange tout or sugarsnap peas, cut into 1-2cm pieces
For the dressing:
2 tbsp dark soy sauce
2 tbsp sriracha chilli sauce
2 tbsp rice wine vinegar
2 tbsp sesame oil
- Toast the seeds and nuts for the slaw in a dry frying pan over a medium heat, tossing often, until golden.
- Mix the dressing ingredients together in a large bowl. Add all the vegetables for the slaw and toss well.
- Sprinkle over the seeds and nuts just before serving.