Slaw – three ways
Photo: Supplied/Jess Daniell
Orange & poppy-seed slaw
Combine 2 cups of shredded green cabbage with 1 cup of shredded red cabbage, 1 grated carrot, a yellow and a red capsicum, thinly sliced, 1 small red onion, thinly sliced, and a handful of freshly picked mint leaves.
Add the zest and juice of 1 orange, 2 tablespoons of rice bran oil, 1 teaspoon of poppy seeds, 1 tablespoon of toasted sunflower seeds and a drizzle of apple cider vinegar.
Season generously with salt and freshly ground black pepper.
Add a drizzle of honey if the slaw needs some extra sweetness.
Toss well with your hands until all of the vegetables are dressed.
Asian slaw
Combine 2 cups of shredded green cabbage with 2 cups of julienned carrot, 1 cup julienned courgette and 1 cup of bean sprouts.
Grab half a cup of shelled edamame beans (you can find these in the frozen-food section of your supermarket) and quickly refresh in boiling water before draining. Season generously with salt and freshly ground black pepper.
To make a punchy dressing, blitz a peeled garlic clove, a handful of coriander roots (reserve the leaves for a garnish), 1 tablespoon of lime juice, 2 tablespoons of sweet chilli sauce, half a teaspoon of chilli flakes (or more, to your liking) and enough oil to make a loose paste.
Toss everything together with your hands and garnish with sliced spring onion and coriander leaves.
Middle Eastern broccoli slaw
Combine 2 cups of shredded green cabbage with 1 cup of shredded red cabbage, 2 ribboned carrots, 1 raw head of broccoli, shaved or cut into thin slices and half a small red onion, thinly sliced.
Add a handful of parsley leaves, half a pomegranate, deseeded, and 1 teaspoon of toasted fennel seeds.
Lightly dress with the juice of 1 lemon, 2 tablespoons of olive oil and season generously with salt and freshly ground black pepper, tossing everything together loosely with your hands.
Top the slaw with a dollop of natural yoghurt, a sprinkling of sumac powder and some roughly chopped pistachios, if you like.
