Ingredients

Red cabbage
Carrots
Onions (red onions work beautifully too)
Fresh parsley
Fresh coriander
Drained chickpeas
Chopped dates or preferred dried fruit
Mixed seeds

Dressing
Black strap molasses or pomegranate molasses
Sherry vinegar or apple cider vinegar
Salt
Tahini

Method

Finely chop all the vegetables and add them to a large bowl along with the chickpeas and dates. Place all the dressing ingredients into a bowl and whisk together, then pour over the veggies and mix until everything is well dressed.

Finish by toasting the mixed seeds in a dry frying pan until lightly golden, then sprinkle over the slaw for extra crunch.

I’ve eaten mine tonight with rice and grilled sardines but will go gorgeously with a stew or curry!