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Coleslaw with Toasted Camelina & Umami Dressing

Coleslaw with Toasted Camelina & Umami Dressing

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Coleslaw with Toasted Camelina & Umami Dressing
British Camelina Cider Vinegar Fava Umami Paste Ferments Light Quick & Easy Rapeseed Oil Salads Summer

by Nick Saltmarsh

Toasted camelina seeds add a delicate savoury crunch to this classic slaw of cabbage, carrot and onion, while our fermented fava bean umami paste gives a deep rich flavour to the dressing.

Serves 4

Ingredients

  • ½ head White Cabbage, shredded
  • 2 medium Carrots, grated
  • 1 medium Onion, finely sliced
  • 2 tbsp Camelina Seeds
  • Zest of 1 Lime (or Lemon) - or use 1-2 tbsp Chopped Herbs
For the dressing

Method

  1. Whisk / shake together the dressing ingredients in a bowl or jar.
  2. Mix together the cabbage, carrots and onion with the dressing in a large serving dish.
  3. Toast the camelina seeds in a dry skillet for 1 to 2 minutes over a medium heat without allowing them to burn. Sprinkle over the coleslaw.
  4. Garnish with lime zest or chopped herbs, serve and eat!


Nick Saltmarsh
Nick Saltmarsh

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