Cabbage slaw with fermented pesto dressing
This beautiful recipe was created by Emma Galloway of My Darling Lemon Thyme.
Super simple and packed with flavour and good bacteria this slaw will have you coming back for more. We’ve used a combination of red and green cabbage, but just use one if that’s what you have.
1/2 medium red cabbage (approx. 2 cups once sliced), finely shredded
1/2 medium green cabbage (approx. 2 cups once sliced), finely shredded
1/2 red onion, finely sliced
A large handful flat-leaf parsley, roughly chopped
1/3 cup toasted pumpkin seeds (see NOTE)
Fermented pesto dressing
3 tablespoons GoodBugs NZ Zesta Fermented Pesto
1 tablespoon lemon juice or sauerkraut juice
3 tablespoons extra-virgin olive oil
1/2 green chilli, finely chopped (de-seed for less heat)
Place shredded cabbage, onion, parsley and half of the pumpkin seeds in a large bowl and mix well to combine. Combine dressing ingredients in a small bowl and mix well, season with a touch of salt if needed. Pour enough dressing over the slaw to coat, reserving a little for the top if you like. Scatter remaining pumpkin seeds on top and serve.
NOTE: To toast pumpkin seeds, cook in a dry frying pan over medium-high heat, stirring often until puffed and golden (approx. 4-5 minutes).