Powerhouse purple cabbage and sesame slaw

Colour up your table and do your gut a favour these festive holidays. Rich in fibre, vitamin c, antioxidants this boosts your immunity and may help your heart health. This is a cool technique collapsing the volume and seasoning the cabbage, so give it a whirl!

Ingredients:

• Half a Streamside purple cabbage.
• 2 teaspoons of salt
• One apple, julienne
• Three large Streamside radishes, julienne
• 1 Streamside beetroot,  julienne
• A handful of Streamside coriander, finely sliced
• 2 teaspoons of sesame oil
• 2 tbsp of freshly toasted sesame seeds
• 1 teaspoon of soy sauce
• 1tbsp of honey
• Half a lemon

 Directions:

1.  Slice the cabbage finely, put it in a bowl, and add the salt to the cabbage, scrunching with your hands. Leave for 10 mins while you slice the other fruit and vegetables and toast the seeds.
2. Toast the sesame seeds on a medium heat in a pan until light golden.
3. Wash the salt from the cabbage, by filling the bowl with water and flushing out the water, do this twice.
4. Squeeze out the extra water with your hands and place in a clean bowl.
5. Add the other julienne vegetables and apple, (Thinly sliced)  Coriander and half a squeezed lemon, soy, sesame oil honey and sesame seeds.
6. Taste it here and see if you would like more of anything personally.
7. Toss and combine and serve.