Sprout Slaw with Ginger Turmeric Dressing
Ingredients
Sprout Slaw
- 4 cups / 300g shredded cabbage choose a variety: red, green, savoy, kale etc.
- 1 Tbsp. cold-pressed olive oil
- 1 tsp. fine grain sea salt
- 1 Tbsp. freshly-squeezed lemon juice
- 2 cups sprouts of your choice lentil, alfalfa, sunflower, broccoli etc.
- 1 cup / 25g chopped cilantro leaves and tender stems only
Ginger Turmeric Dressing
- 2 Tbsp. cold-pressed olive oil
- 2 Tbsp. Tahini
- 1 tsp. grated ginger
- 2 tsp. grated turmeric
- ½ clove garlic
- 2 Tbsp. lemon juice
- 2 Tbsp. water
- a couple pinches of sea salt
- ½ tsp. honey or maple syrup
Directions
- Place shredded cabbage in a large bowl with the olive oil, salt and lemon juice. Massage the cabbage for about a minute until it has shrunk in volume and is nicely tender. Fold in the sprouts and cilantro.
- To make dressing, place all ingredients in a blender and blend on high until completely smooth and creamy. Add water to thin, if necessary. Season to taste. Store leftovers in a tightly sealed glass container in the fridge for up to five days.
Notes
Serves 2-4
