Name: Apple and seed slaw with macadamia dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 apple (150g), cut into matchsticks; 2 tablespoon lemon juice; 50 gram snow pea sprouts, chopped coarsely; 1/2 cup (50g) fresh mung beans; 1/4 wombok (napa cabbage) (250g), shredded finely; 1 carrot (120g), grated coarsely; 6 green onions, sliced thinly; 1/4 cup finely chopped fresh chives; 2 tablespoon sunflower seed kernels; 2 tablespoon pepitas; 2 tablespoon lemon juice; 1 tablespoon macadamia oil

Ingredients

1 apple (150g), cut into matchsticks

2 tablespoon lemon juice

50 gram snow pea sprouts, chopped coarsely

1/2 cup (50g) fresh mung beans

1/4 wombok (napa cabbage) (250g), shredded finely

1 carrot (120g), grated coarsely

6 green onions, sliced thinly

1/4 cup finely chopped fresh chives

2 tablespoon sunflower seed kernels

2 tablespoon pepitas

2 tablespoon lemon juice

1 tablespoon macadamia oil

Method

1.Make macadamia dressing. Combine ingredients in screw-top jar; shake well.

2.Combine apple and lemon juice in large bowl. Add remaining ingredients and dressing to bowl; toss gently.

Pepitas are pumpkin seeds. They are a good source of zinc and iron, and can be sprinkled on salads, vegie dishes or even your breakfast cereal to add an extra nutritional burst.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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