- serves 6 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
Slaw
- ¼ green cabbage, thinly sliced
- ½ red onion, diced
- 1 orange carrot, grated
- 20 g raisins
- ½ bunch parsley, roughly sliced
- ½ bunch dill, roughly sliced
- ½ cup fermented cabbage (sauerkraut)
Dressing
- 1 cup plant-based Greek yoghurt
- 20 g seeded mustard
- 8 ml Tabasco
- 30 ml lemon juice
- 2 tbsp agave syrup
- 1 bunch dill
- salt and cracked black pepper, to taste)
To serve
- 15 g roasted chickpeas (see Note)
Instructions
- Combine all of the slaw ingredients in a large bowl, stir so that all of the ingredients are distributed.
- Add all of the dressing ingredients to a bowl and stir to combine, Taste and adjust the seasoning before pouring it over the slaw. Use your hands to stir the dressing through the slaw.
- Place the slaw into your serving bowl and top with roasted chickpeas to serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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