Funky fermented slaw

Coleslaw is one of the finest salads around. This version has sauerkraut, fresh cabbage, herbs, sweet raisins and crunchy chickpeas.

Funky fermented slaw. Credit: Freshly Picked with Simon Toohey

• serves

  6

• prep

  10 minutes

• difficulty

  Easy

Ingredients

Slaw

• ¼ green cabbage, thinly sliced
• ½ red onion, diced
• 1 orange carrot, grated
• 20 g raisins
• ½ bunch parsley, roughly sliced
• ½ bunch dill, roughly sliced
• ½ cup fermented cabbage (sauerkraut)

Dressing

• 1 cup plant-based Greek yoghurt
• 20 g seeded mustard
• 8 ml Tabasco
• 30 ml lemon juice
• 2 tbsp agave syrup
• 1 bunch dill
• salt and cracked black pepper, to taste)

To serve

• 15 g roasted chickpeas (see Note)

Instructions

1. Combine all of the slaw ingredients in a large bowl, stir so that all of the ingredients are distributed.
2. Add all of the dressing ingredients to a bowl and stir to combine, Taste and adjust the seasoning before pouring it over the slaw. Use your hands to stir the dressing through the slaw.
3. Place the slaw into your serving bowl and top with roasted chickpeas to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.