CRUNCHY THAI STYLE CABBAGE SALAD

Step 1

Place cabbage, carrot, spring onion, coriander and chilli in a large bowl.

Step 2

Toast sunflower, sesame and pumpkin seeds on medium-low heat in a heavy-bottomed frying pan. Toss to ensure the seeds don’t burn. Remove from heat when sesame seeds are starting to turn golden and seeds are aromatic.

Step 3

Add toasted seeds to the cabbage in the bowl.

Step 4

Add sesame oil, lemon juice, soy sauce, tahini, orange juice, coconut sugar, ginger and salt in a medium bowl. Mix well with a metal spoon to remove all lumps and create a creamy dressing.

Step 5

Add dressing to the salad and mix well.

Step 6

Salad keeps well in the fridge for up to 3 days.