Tag Archive for 'Savoy cabbage'

Three Color Coleslaw with Apple and Sunflower Seeds

We’re now in the midst of summer here in Australia, a season very much reflected in what’s on the dinner table. The higher the temperature, the colder the food. Except for a bit of BBQ, which has it’s busiest time right around now. I make a lot of salads, with a few favorites being quinoa salads, Greek salad, pasta salad, tabbouleh, potato salad, etc. The one I go back to, if I don’t have a lot of time, is a refreshing coleslaw paired with barbecued salmon or nitrate free sausages. It takes no more than 30 minutes to make, which rarely happens in my kitchen, and yet I don’t feel like I made a nutritional compromise. My favorites cabbage is the red one. I used to eat bowls full of red cabbage slaw in my Grandma’s restaurant when I was a kid. However for coleslaw, I prefer an equal amount of red cabbage, Savoy cabbage and grated carrot. I use lemon juice for a bit of tanginess and olive oil instead of mayonnaise; an apple or two and some pre-soaked sunflower seeds. Soaking sunflower seeds for 2 hours or more, will ‘disarm’ their enzyme inhibitors, facilitating digestion and nutrient absorption. I also think they taste better.

Once I have dressed the coleslaw, I let it sit for 10 minutes or more to soften the cabbage slightly.

Ingredients

  • 1/4 red cabbage, cored and finely shredded
  • 1/4 Savoy cabbage, cored and finely shredded
  • 3 large carrots, peeled and grated
  • 1 large apple, cored and chopped
  • 1/3 cup sunflower seeds, soaked in filtered water for 2 hours
  • 1 teaspoon caraway seeds
  • 3 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon light agave syrup
  • 1 teaspoon sea salt
  • freshly ground pepper

Method

Mix vegetables, apple, sunflower and caraway seeds in salad bowl.

Whisk together lemon juice, olive oil, agave syrup, salt and pepper. Taste dressing and adjust seasoning if so desired. Pour dressing over salad, mix well and let sit for 10 minutes before serving.