( SERVES 4 )
Photo by Tam West
A great crunchy green slaw is hard to beat. This recipe will carry you through the summer months. Scrummy for lunch at work, it will also help to feed a crowd at a barbecue or weekend lunch. If you feel inspired, add extra vegetables, herbs or chilli to spice it up.
|1 cup||Kale, shredded|
|½ head||Broccoli, chopped fine|
|2||Spring onions, chopped|
|2 cups||Fresh herbs, roughly chopped|
|½ cup||Toasted pumpkin seeds|
|¼ cup||Sunflower seeds, toasted|
|400 g||Cooked chicken, shredded|
- Place the cabbage, kale, broccoli, spring onion, herbs, seeds and chicken in a large bowl.
- To make the dressing, combine the vinegar, garlic, soy sauce, ginger, sesame oil and oil in a small jar and shake. Pour over the salad just before serving. Season with salt and pepper.