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