Red Cabbage with Lime and Coriander salad

Serves 50

A colourful salad with a bit of zing to it (Vegan, Gluten Free)

Ingredients

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

Method

  1. Combine all the ingredients except the seeds in a large pan or wok and leave to sit until needed.
  2. Toast the seeds in a dry frying pan until most are golden and fragrant.
  3. Turn your hottest ring up high and heat the cabbage, stirring continuously.
  4. 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)

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