Crunchy Superfood Slaw

EASY CRUNCHY ASIAN SLAW (WITH THE BEST ASIAN DRESSING!)

Steps:

• Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
• Whisk Asian Slaw Dressing ingredients together in a small bowl.
• Pour dressing into slaw and toss well.
• Garnish with sesame seeds and/ or nuts.

KALE + RED CABBAGE SLAW

Steps:

• In a small bowl, mix your dressing and set aside.
• Prepare vegetables and place in large bowl, add dressing and toss to coat. Add in seeds and toss again (or sprinkle over each portion before serving). Let salad rest a few minutes before eating, this will help soften the kale a bit.
• Serves 2 or one generously.
• For a creamier dressing, replace the oil with tahini.
• If you have fresh lemons on hand, this would be great with a big squeeze of lemon over top.
• If serving for one, use 1 - 1 1/2 tablespoons each of the seeds.

CRUNCHY SLAW

Steps:

• Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
• Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.

CRUNCHY RANCH SLAW

Steps:

• Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
• Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
• Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

CRUNCHY SUPERFOOD SLAW RECIPE

Steps:

• Whisk all dressing ingredients in the bottom of a large bowl. Add all salad ingredients and toss well to coat.

CRUNCHY COLESLAW

Steps:

• Toss together cole slaw and green onions.
• In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
• Pour over salad and toss together.
• Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

CRUNCHY RED CABBAGE SLAW

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

CRUNCHY COLESLAW

Steps:

• In a small saucepan, heat oil. Stir in contents of noodle seasoning packet and garlic salt; cook for 3-4 minutes or until blended. , Meanwhile, crush the noodles and place in a large salad bowl. Add coleslaw mix and almonds. Drizzle with oil mixture; toss to coat. Serve immediately.

CRUNCHY COOL COLESLAW

Steps:

• In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt., Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.