I love a good slaw, and this one has added flavour with spicy pumpkin seeds spooned through just before serving.
2 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
½ tsp creamy Dijonnaise mustard
½ tsp salt
Freshly ground black pepper to taste
2 Tbsp premium brand mayonnaise
1 Tbsp capers, drained and chopped
500g (about 1 lb) green cabbage (about ¼ of a small cabbage), thinly sliced
400g (14 oz) carrots, peeled and thinly sliced or slivered
2 Tbsp snipped chives
1 tsp olive oil
¼ cup pumpkin seeds
1 tsp fennel seeds
½ tsp chilli flakes
Finely grated zest 1 lemon
2 Heat the olive oil in a small frying pan (skillet) over medium heat. Add the pumpkin seeds and cook for a few minutes until they are hot and starting to brown. Stir in fennel seeds, chilli flakes and lemon zest. Cook, stirring for 1 minute, then remove pan from the heat.
3 Whisk dressing together then pour over salad and toss together. Tip on pumpkin seeds adding all the oily bits and give another stir. Serve immediately.
I was short of red wine vinegar, so I used what I had: 1 tablespoon each of sherry and raspberry vinegars and the result was delicious!
Cabbage is a versatile ingredient. Read all about it here and check out other cabbage recipes. Cabbage