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!

1/2C MIcrogreens

Mayonaisse:

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.