Rosie's Rainbow Raw Slaw
Prep Time 20 minutes
1 continental cucumber
¼ green paw paw, peeled
¼ purple cabbage
1 red capsicum
1 carrot, spiralized
1 bunch fresh mint
2 tbsp sesame seeds
2 tbsp poppy seeds
2 tbsp pepitas
2 tbsp sunflower seeds
½ cup macadamias, roughly chopped
2 tsp black bean sauce (gluten free option)
2 oranges, juiced
4 limes, juiced
2 tbsp soy sauce (gluten free option)
1 tsp sesame oil
1 tsp sweet chilli sauce
Using a peeler, ribbon cucumber and paw paw and lay over the base of a large serving plate.
Using a mandolin thinly slice the cabbage and capsicum. Spread over the top of the cucumber and paw paw. Pick fresh mint leaves and scatter over the salad.
In a medium frypan dry toast sesame seeds, poppy seeds, pepitas, sunflower seeds and macadamias for 5-7 minutes. Add black bean sauce and fry for a further 1-2 minutes.
In a lidded jar add all of the dressing ingredients. Secure lid and shake to combine.
Drizzle dressing over salad then scatter over the toasted seed mixture.