Rainbow slaw with lime mayo and smoked paprika pepitas
( SERVES 6 )
|40 g||Pumpkin seeds|
|1 Tbsp||Olive oil|
|1 tsp||Smoked paprika|
|1 dash||Sea salt|
|⅛||Red cabbage, shredded|
|⅛||Savoy cabbage, shredded|
|1||Carrot, peeled and julienned|
|½||Red onion, thinly sliced|
|1||Spring onion, thinly sliced|
|⅔ cup||Best Foods Mayonnaise|
|1||Royal gala apple, quartered and thinly sliced|
|1||Lime, zest and juice|
|1 clove||Garlic, minced|
|1 large bunch||Coriander leaves|
- Heat oven to 160ºC and line a baking tray. In a bowl, toss together pepitas, olive oil, smoked paprika and a pinch of sea salt. Spread out on to a lined tray and bake for 10-15 minutes or until pepitas are golden and roasted. Set aside to cool.
- Cut cucumber in half lengthways and scoop out seeds. Julienne cucumber and place in a large bowl. Add the shredded cabbage, carrot, red onion, apple, spring onion and toss to combine.
- In a separate bowl, combine mayonnaise, lime zest and juice and minced garlic.
- Toss together slaw and mayonnaise and top with pepitas and fresh coriander leaves.
Recipe by Olivia Galletly from The Hungry Cook. Olivia Galletly has become known for her use of seasonal veggies and adaptations of old classics. Olivia has developed her own vegetarian-friendly combinations for National BBQ day, pairing chickpea, zucchini and halloumi fritters with a zingy Mexican slaw.