Ingredients
- 1 ½ cups green cabbage, finely sliced
- 1 ½ cups red cabbage, finely sliced
- 2 carrots, peeled, cut into matchsticks
- 2 celery sticks, finely sliced
- 2 spring onions, finely sliced
- 1 red capsicum, finely sliced
- ½ cup pepitas
- 1 tbsp tamari soy sauce
- ½ tbsp Alfa One Rice Bran Oil
- ½ tbsp white wine vinegar
- ½ tbsp lime juice
Serves: 6
Preparation Time: 20 minutes
Difficulty: Easy
Attributes: Vegan, Gluten-Free
Method:
- Place all the veggies in a large bowl, season and toss to combine. Transfer to a serving platter.
- Heat pepitas in a dry frypan over medium heat for 5 mins until they start to pop and brown slightly. Pour in soy stirring with a wooden spoon, remove from heat once it has fully evaporated. Allow to cool
- In a small bowl mix together oil, vinegar and lime juice. Drizzle over the slaw and scatter pepitas. Serve.