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Seeded Cabbage Slaw

Here is the perfect summertime slaw: delicious served alongside just about anything off of the grill, and easily doubled if you have a crowd to feed. Though the recipe suggests you serve the slaw immediately upon tossing it together, we always think there’s something to be said for a slaw that has ‘matured’ a bit — either way, we’re certain you’re sure to enjoy this!

Seeded Cabbage Slaw

½ head red cabbage, sliced very thinly
½ head green cabbage, sliced very thinly
1 medium red onion, sliced very thinly
2 carrots, grated
small handful sesame seeds, lightly toasted
small handful nigella or poppy seeds
handful mint, chopped
handful cilantro, chopped

For the dressing:

2 tbs. plain yogurt (Greek or regular)
juice ½ lemon
1 heaped tsp. wholegrain mustard
1 heaped tsp. English mustard (we like Coleman’s)
glug red or white wine vinegar

Whisk together the dressing ingredients and season with salt and pepper. Taste and adjust to suit – it should be pretty punchy.

Put all the vegetables in a large serving bowl. Pour over the dressing and mix well with the sesame and nigella (or poppy) seeds. Finish with a scattering of mint and cilantro and serve immediately.

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