Red Cabbage & Shaved Brussel Slaw with Tahini Dressing

Lunch

SERVES  1

PREP  10mins

COOK  5mins

Vegetarian, Gluten Free, Egg Free, Nut Free

 

Ingredients

Dressing

1 tsp olive oil

1/2 tsp unhulled tahini

1 tbs apple cider vinegar

1/2 tsp Dijon mustard

1/2 tsp honey

Salad

300g broccoli, cut into florets

1/2 cup red cabbage, finely shredded

8 brussel sprouts, finely shredded

300g tinned four bean mix, drained & rinsed

1 tbs dried cranberries

1/4 bunch mint, leaves picked

1/4 bunch parsley, roughly chopped

40g goat’s cheese

 

Method

1 Place dressing ingredients into a small bowl and whisk to combine. Set aside. 

2 Place broccoli in a medium bowl and pour over boiling water and blanch for 2 minutes. Drain and refresh in cold water. 

3 Add cabbage, brussels, beans, cranberries and herbs into bowl with broccoli and toss to combine. 

4 Transfer salad to serving bowl, crumble over goat’s cheese and drizzle with dressing to serve. 

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre   

Sugar  

Fat      

Sat. Fat

2541.8kj

607.1cal

41.4g

42g

33.2g

21.2g

21.7g

9.5g

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dale@dalenelson.com

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