A colourful salad with a bit of zing to it (Vegan, Gluten Free)
1 large Red cabbage, shredded finely
3 bunches Coriander, chopped fine
4 Limes – zest and juice (or lime juice 4 tablespoons)
Large pinch Salt
1 teaspoon Black pepper
2 teaspoons Paprika
1 cup Sunflower seeds
1 cup Pumpkin seeds
- Combine all the ingredients except the seeds in a large pan or wok and leave to sit until needed.
- Toast the seeds in a dry frying pan until most are golden and fragrant.
- Turn your hottest ring up high and heat the cabbage, stirring continuously.
- Turn off when cabbage just soft and then stir in the seeds.
You can steam the cabbage if preferred, but don’t over cook – just until tender.
Swap ingredients as available – lemon juice for lime, all sunflower seeds, no coriander etc
Goes well with Montezuma’s Pudding (as pictured)