Author - Arena Walton
Serves 6, 20 minutes
½ red cabbage
½ white cabbage
½ bunch green kale
3 carrots
1 beetroot
Large handful coriander
1/4 cup white sesame seeds
Dressing
½ cup Extra Virgin Olive Oil
1/3 cup apple cider vinegar
¼ cup toasted sesame oil
1 heaped tsp freshly grated ginger
½ tsp sea salt
Finely shred the red cabbage, white cabbage and green kale and place in a large bowl.
Grate the carrots and beetroot and add to the bowl with the cabbage and kale.
Roughly chop the coriander and add to the bowl with the sesame seeds.
Whisk all the dressing ingredients together in a small jug, this will make enough to keep refrigerated for a few more salads too.
Add your desired amount of dressing to the bowl of slaw and toss to combine. Serve in a large bowl and scatter with extra sesame seeds and fresh coriander. Enjoy!
