Red & White Coleslaws

Middle Eastern inspired coleslaws based on recipes from www.taste.com.au

Preparation Time

30 minutes

Ingredients (serves 8)

• Red cabbage, beetroot and pomegranate molasses slaw

• 1 tbs pomegranate molasses (see tip)
• 1 tbs lemon juice
• 2 1/2 tbs extra virgin olive oil
• 1 tsp honey
• 1/2 (450g) red cabbage, thinly shredded
• 1 beet, peeled, grated or cut into julienne (matchsticks)
• 1 shallot, halved, very thinly sliced
• 2 tbs Traditional Oregon or Smoky Hot Dukkah 

• White cabbage, mint & feta slaw

• 60ml (1/4 cup) extra virgin olive oil
• 2 tbs Zesty Oregon Dukkah
• 2 tsp honey
• 1 clove garlic, crushed
• 1 lemon, zested, juiced
• 1/4 (650g) savoy cabbage, thinly shredded
• 1 bunch mint, leaves picked, thinly shredded
• 1 long green chili, seeded, finely chopped
• 100gm(3.5oz) feta, crumbled
• 
  
• Instructions:

1. To make red cabbage slaw, whisk pomegranate molasses, lemon juice, oil and honey in a large bowl until combined, then season with salt and pepper. Add remaining ingredients and toss well to combine.
2. To make white cabbage slaw, whisk oil, dukkah, honey, garlic and lemon juice and zest in a large bowl until combined, then season with salt. Add remaining ingredients and toss well to combine.
3. Transfer each coleslaw to a separate platter to serve.

Notes

• To give your slaws extra crunch, soak cabbage in a bowl of iced salted water for 10 minutes. Drain, then spin dry in a salad spinner.
  Tip: If you can't find pomegranate molasses, substitute red wine vinegar.