Ingredients

• 1/4 head of red cabbage 
• 1/4 head of white cabbage
• 2 carrots, julienned 
• 1 red capsicum 
• 6 spring onions, finely sliced 
• 3 sprigs of mint leaves 
• 2 Tbsp black and white sesame seeds 

Thai almond dressing

• 1/2 cup Mayver’s Almond Spread or Mayver’s Almond, Brazil Nuts and Cashew Spread
• 2 Tbsp tamari
• 4 Tbsp water 
• 1/2 lime juiced 

Method

1. Using the thin setting on a mandolin, carefully slice the red and white cabbage until you have about 4 cups of each. Then repeat for the red capsicum. 
2. Toss together the cabbage, carrot, capsicum, spring onion and mint leaves in a bowl and set aside 
3. To make the dressing, combine everything in a small food processor and process until smooth and creamy. 
4. You can either serve the salad with the dressing on the side or toss through the dressing and sprinkle with the sesame seeds to serve 

1. Serves 4 as a side salad or add some sustainably caught tuna or some organic chicken to serve to make it a meal for 2.