Seeded Slaw Recipe



2 cups thinly sliced green cabbage

¾ cup mixed seeds (I used a combination of toasted pumpkin, sunflower, sesame and poppy seeds)

1 cup julienned or finely shredded carrot

small handful parsley, finely chopped

2 cups thinly sliced purple cabbage

1 small fennel bulb, thinly sliced, feathery tops reserved


2 tablespoons orange juice

1 tablespoon sherry vinegar

sea salt and ground pepper

1 teaspoon each finely grated orange zest and Dijon mustard

¼ cup olive oil

2 cloves garlic, crushed


Dressing: Combine the ingredients in a bowl and season to taste.

In a sizable bowl, combine all the vegetables and 3/4 of the mixed seeds. A few of the fennel tops should be roughly chopped, then combined.

Then, combine everything by pouring the dressing over the slaw.

Transfer to a serving bowl, then sprinkle the remaining seeds on top to finish.