Ingredients:
5 shallots, shredded
1 carrot, julienned or thinly sliced in food processor
1 red capsicum, julienned or thinly sliced in food processor
Handful of coriander, parsley and sprouts
2 cups of shredded cabbage
Dressing
2½ Tbsn Tahini
1 Tbsp rice vinegar
¼ tsp lime juice
2 chillies, sliced
1 cm ginger, grated
Black sesame seeds
½ tsp tamari
Method:
Combine dressing ingredients and sit to the side for flavours to develop while you prep the salad. Wash and process vegetables. If using a food processor, use a couple of different settings to provide variation in the salad.
Serve on a bed of greens, or as a side to another dish, such as this vegan potato bake.
If you would like to make more of a meal of this dish, add 1 cup of cooked soba noodles.
Plantbased wholefood (WFPB) cooking can involve a lot of prep if you’re not careful. This salad is a great example of how a good food processor can make WFPB eating much more sustainable.
