I love coleslaw! It's probably the earliest salad I remember making at home with Mum. The crispness of the cabbage playing with the creaminess of the dressing. Well this is a humdinger version of the old classic; one that will not be relegated to a side dish! There's a balance of all that's good and great in the plant world on this plate!
1/2 Savoy Cabbage - Mandolined
1 Medium Fennel Bulb- Mandolined
2 Carrots - Shredded
1 Red Capsicum- de-pithed and julienned
Handful of Kale- taken off the stem and brunoised
1 C Parsley
1/2C Pumpkin Seeds - I like them activated and dried for extra crunch!
1/2C Sunflower Sprouts - I use sprouts that are marinated in Tamari and dehydrated- so yummy!
1 Cup Soaked Cashew Nuts OR 1 Whole Avocado
1/4 Cup Apple Cider Vinegar
1/4 Cup good quality Olive Oil
2 TBSP Lemon Juice
1/2 tsp Salt
Pinch of Stevia
Prepare all the ingredients in a bowl and then mix in the dressing (I like to do this by hand with a glove). Serve and top with some additional Microgreens.