[cooked-sharing]
2 tbsp CH Rapadura Sugar
2 tbsp apple cider vinegar
2 large carrots, grated (matchsticks)
1 ½ cups white cabbage, shredded
1 ½ cups red cabbage, shredded
4 celery stalks (matchsticks)
½ cup mint leaves
1 cup coriander
SWEET CHILLI DRESSING
1 tbsp apple cider vinegar
1 tbsp CH Rapadura Sugar
2 tbsp lime juice
2 tbsp fish sauce
2 long red chilli, diced and de-seeded
½ tsp CH Seaweed Salt to taste
1
In a large mixing bowl add carrots, cabbages, celery, herbs, rapadura sugar and apple cider vinegar and mix together.
2
In a separate bowl, whisk together all dressing ingredients.
3
Add the dressing to the slaw mixture until everything is just coated.
4
Sprinkle with chilli and seaweed salt to taste.
CategorySalads
Ingredients
2 tbsp CH Rapadura Sugar
2 tbsp apple cider vinegar
2 large carrots, grated (matchsticks)
1 ½ cups white cabbage, shredded
1 ½ cups red cabbage, shredded
4 celery stalks (matchsticks)
½ cup mint leaves
1 cup coriander
SWEET CHILLI DRESSING
1 tbsp apple cider vinegar
1 tbsp CH Rapadura Sugar
2 tbsp lime juice
2 tbsp fish sauce
2 long red chilli, diced and de-seeded
½ tsp CH Seaweed Salt to taste
Directions
1
In a large mixing bowl add carrots, cabbages, celery, herbs, rapadura sugar and apple cider vinegar and mix together.
2
In a separate bowl, whisk together all dressing ingredients.
3
Add the dressing to the slaw mixture until everything is just coated.
4
Sprinkle with chilli and seaweed salt to taste.