If you’ve been following my blog or Instagram for a while now you may have noticed that I quite like slaw. And by quite like I mean I like it a lot. I like that it’s so easy to do and adds crunch and vibrancy to any meal. It’s also super versatile and can be Asian inspired or lean towards Mexican or even italian. This slaw is fresh and crunchy and uses ingredients that are in season in Melbourne at the moment. Fresh crunchy salads aren’t only for summer they can add a lightness and crunch to delicious winter comfort food. This slaw uses snow peas, kohlrabi and cabbage and is dressed very simply. You could use an avocado dressing if you’re more into mayonnaise with your slaw (but ti’s not actually mayo!).
You can change up the herbs in this to match whatever flavours you are serving it if you’re eating it as part of a meal. Just use soft green herbs and it will work perfectly. I love the mixture of seeds with this to add slightly nuttiness and texture. This works well with roast chicken, ribs, or in sandwiches.
1/4 cabbage finely shredded
200g snow peas, julienned
1 kohlrabi, peeled and grated
2 celery sticks (very finely sliced)
1 handful of parsley leaves (or a mixture of parsley and mint)
2 spring onions finely sliced (or sliced lengthways into fine ribbons)
1 tsp black sesame seeds
1 tsp white sesame seeds, lightly toasted
1 tsp sunflower seeds, lightly toasted
1 tsp pumpkin seeds
2 tsp lemon juice
1 tsp lemon zest
1 tsp olive oil
salt and pepper
Combine all ingredients excluding seeds in a bowl and toss to combine. Sprinkle seeds on top. Serve.