Coleslaw with Toasted Camelina & Umami Dressing

British Camelina Cider Vinegar Fava Umami Paste Ferments Light Quick & Easy Rapeseed Oil Salad Seeds Summer

by Nick Saltmarsh April 18, 2021

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

4 tbsp Rapeseed Oil (or Olive Oil)
2 tbsp Cider & Perry Vinegar (or other vinegar or leftover pickle juice)
2 tsp Fava Bean Umami Paste
1 tsp Mustard Powder
Juice of 1 Lime (or Lemon)
Salt and Pepper to taste

Method

Whisk / shake together the dressing ingredients in a bowl or jar.
Mix together the cabbage, carrots and onion with the dressing in a large serving dish.
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.
Garnish with lime zest or chopped herbs, serve and eat!

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