Mayo Free Rainbow Coleslaw
1/2 head red cabbage finely sliced
¼ head green cabbage finely sliced
3 carrots grated
1 cup coriander
½ red onion finely sliced
1 cup sliced almonds
1/2 cup sunflower seeds or pumpkin seeds
2 Tbsp poppy seeds
4 Tbsp red wine vinegar
4 Tbsp sesame oil
3 Tbsp maple syrup
1 tsp cayenne pepper
2 cloves minced garlic
½ lime juiced
Salt and pepper to taste
To prep the vegetables, the quickest and easiest method is using the shred attachment on the food processor By all means, grate and slice by hand if you prefer! I simply add the slice attachment to the processor - slice the cabbage and onion in it, then remove the cabbage and onion mix, change the attachment to grate and add the carrots.
Next wash and chop the coriander and mix with the coleslaw to combine.
Whisk together the dressing ingredients, and pour over the coleslaw. Mix well to combine. Let it marinate in the fridge for at least an hour.
Before ready to serve, toast the almonds, sunflower/pumpkin seeds and poppy seeds until browned and mix through the coleslaw.