Rainbow Slaw

Recipe Bbq Beef Fillet With Pineapple Salsa


  • 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


  1. Place all the veggies in a large bowl, season and toss to combine. Transfer to a serving platter.
  2. 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
  3. In a small bowl mix together oil, vinegar and lime juice. Drizzle over the slaw and scatter pepitas. Serve.