Here's a recipe from New Zealander Emma Galloway which is on her blog My Darling Lemon Thyme. We assembled the coleslaw this week-end at the beach, and truly, I could have eaten the entire bowl. Make it- it is fresh and easy and would go with anything!
Cabbage, coriander + sesame slaw
Serves 4-6
Ingredients:
1/2 medium cabbage, finely shredded 1 cup sprouted peas or mung beans or a mixture of both a good big handful coriander leaves, roughly chopped 3 tablespoons lightly toasted sesame seeds The juice of 1-2 lemons or limes 2-3 tablespoons extra virgin olive oil 1 teaspoon toasted sesame oil Fine sea salt and freshly ground black pepper A sneaky tablespoon or two of sauerkraut, if you like
Method:
Combine all the ingredients in a large bowl, adding enough lemon juice and olive oil to nicely dress the salad without drowning it. Serve immediately, or store covered in the fridge until needed (it will wilt with time, but it’s still tasty as).
Recipe and images from the Emma Galloway blog.
Note:
I added a tablespoon of maple syrup to balance the tartness of the lemon juice.