Summer is here…kind of, and that means BBQ’s right? I love a good BBQ eating delicious food in the sun with friends, there’s nothing better in my opinion! So here is the Nutritionistas crunchy asian slaw recipe for a delicious asian inspired recipe bursting with Omega goodness x

Ingredients

For the salad

• Half a green cabbage
• Half a purple Cabbage thinly sliced
• 1 large carrot- shredded
• 1/2 red pepper chopped finely
• 2 onions
• 1 tablespoon of sesame seeds
• 1 tablespoon of slivered almonds
• A handful of nuts- cashews are my favourite
• 1 whole lime juiced- I also grate the zest to sprinkle over at the end
• Mixed seeds for sprinkling

For the dressing

• 1 clove of garlic- crushed/minced
• 1 teaspoon of grated ginger (can also use powder form)
• 1 tablespoon of soy sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of honey
• 1/4 cups of olive oil
• 1 pinch of salt and pepper (I always use rock salt or himalayan rock salt)

Instructions

• Prepare dressing by combining all of the listed ingredients (except olive oil and salt/pepper) in a medium-sized bowl.
• While whisking everything together, slowly stream in oil as you continue whisking. Taste and add salt and pepper if needed. Set aside.
• In a large bowl combine cabbages, carrot, red pepper and 3 of the chopped green onions.
• Toast the sesame seeds and slivered almonds until golden, stirring often. Once it’s nicely browned, remove from the heat.
• Add the cabbage mixture with dressing, juice the lime over the top of the salad.
• Sprinkle over cashews, mixed seeds and lime zest to finish

Nutritionista notes

• All the vegetables I use are organic
• I tend to sprinkle a pre mixed seed mixture to add that extra flavour and crunch- try Punch foods the Mega Omega for that extra Omega kick