SLAW SALAD W CRUNCHY NUTS & SEEDS

I actually never liked the traditionally coleslaw from the 70s & 80s, but a good slaw recipe is a great addition to the table, and I often use this if I am making sliders (little buns for my big kids birthday parties - ways to feed the masses)

Doesn't keep as well due to the avo dressing.

I think I might have originally sourced this recipe from Mat and Lentil ‘The Village’ cook book.

Ingredients

1 Tbs olive oil

2 tsp cumin seeds

3 Tbs sesame seed

3 Tbs slivered almonds

1 tsp salt

SLAW

¼ white cabbage, thinly sliced

¼ red cabbage, thinly sliced

1 small red onion, thinly sliced

½ bunch flat leaf parsley, chopped

½ bunch coriander, chopped

DRESSING

1 lg ripe avocado

1 Tbs tahini

1 tsp salt

1 Tbs lemon juice

1 tsp white wine vinegar

2 Tbs olive oil

2 Tbs warm water

S&P

Directions

Heat olive oil in pan, add nuts & seeds, stir constantly for 5 mins over medium heat, dont burn

Combine all slaw ingredients

Make dressing, blend all ingredients in food processor/blender, add salt & pepper & lemon juice to taste

Drizzle dressing over slaw, mix thoroughly so all is coated.

Pour ⅔ crunchy bits through

Transfer to serve dish and sprinkle remaining crunchy bits.