Rainbow slaw recipe

This recipe is one of my lunch time staples. I make a batch that lasts two or three days and chomp it down with some homemade guacamole and crunchy salad leaves. It also works well as a side dish to a warm main, such as soups, dahls or even a little fish, if you eat animal food. Or, try it with a delicious slice of my homemade gluten free bread (see recipes page) and a dollop of hummus!

SERVES 3–4 AS A SIDE DISH

INGREDIENTS

2 cups raw carrot, shredded (approx 4-6 carrots)

2 cups pointed green cabbage, shredded

1 sweet red pepper halved and sliced thinly

1 cup chopped parsley

1 tablespoon of mixed sea veg

Juice of 1 orange

Juice of 1 lemon

1-2 teaspoons maple syrup

Dash of ume shiso plum seasoning (or use a sprinkle of sea salt)

METHOD

Prepare all the vegetables and add to a large bowl.

Mix together the lemon, orange and maple syrup and pour over the vegetables.

Add a dash of ume su or sea salt and mix well.

Ume shiso plum seasoning is a tangy, tart seasoning made from pickling Umeboshi Japanese plums. It has a salty, lemony flavour and works really well added to salads, soups, stews and other dishes that need a salty, lemony lift!