Colourful Coleslaw – Hans and Gaby Wieland

Ingredients
2 cups thinly sliced red cabbage
1½ cups thinly sliced green cabbage
1 carrot, grated
1 red or yellow pepper, finely sliced
4 tablespoons chopped scallions
4 tablespoons very finely chopped parsley
¼ cup lemon juice
3 tablespoons water
1 tablespoon honey or agave syrup
1 tablespoon extra-virgin olive oil (or flaxseed oil)
½- 1 teaspoon dried flaked or crushed red chilli pepper
Tamari sauce or Hempseed sauce
Caraway or cumin seeds whole or crushed (optional)

Method

In a bowl, combine the red and green cabbages, carrot, red pepper, scallions, parsley, lemon juice, water, honey or agave syrup, olive oil, dried red chilli pepper and tamari or hempseed sauce. Toss thoroughly. Let the flavours mingle for at least 1 hour before serving.

Serves 4
This recipe was inspired by Raw Gourmet, Nomi Shannon