This recipe is a healthy sprouted twist on classic coleslaw. Flavourful, creamy and tangy
with added savoury crunch, what’s not to love!

Ingredients:
4 cups slaw (green and or red cabbage, carrot & kale, I used one cup of each)
Cashew cheese
1 cup broccoli sprout
2 tbsp pumpkin seeds
Handful of fresh oregano, basil and coriander

Dressing:
¼ cup of olive oil
1 tsp of apple cider vinegar
1 tsp of maple syrup
2 crushed garlic cloves
½ tsp of salt
2 tsp of good quality dijon mustard
1 avocado

Method:

1. Using a food processor or a knife shred cabbage, carrot and kale. (If short on time fresh
   packaged slaw is great).
2. Using a blender mix the olive oil, apple cider vinegar, maple syrup, garlic cloves, salt,
   pepper, dijon mustard and avocado.
3. Toss into a separate serving bowl: cabbage, carrot, kale, broccoli sprouts, pumpkin seeds,
   oregano, basil and coriander.
4. Add in sauce and mix well, topping with pumpkin seeds, sesame seeds and cashew
   cheese.
5. Enjoy!

Serves 4 as a side dish