Michelle Hall has shared this month’s recipe: a mayo-free rainbow salad to welcome the warmer weather and the start of BBQ season. Michelle is from Sage Wellness, and will be working from our clinic on Tuesdays from 2.30–6.30pm. She takes a holistic, non-diet approach to health and wellbeing, blending the science of nutrition with the psychology of eating to support meaningful, long-term change.

If you’d like to break free from the dieting cycle, feel more at ease around food, manage your weight or build a healthier relationship with your body, Nutritional Psychology Coaching offers a supportive space to explore a different way forward.

Ingredients

1/2 head red cabbage finely sliced
¼ head green cabbage finely sliced
3 carrots grated
1 cup coriander
½ red onion finely sliced
1 cup sliced almonds
1/2 cup sunflower seeds or pumpkin seeds
2 Tbsp poppy seeds

Dressing
4 Tbsp red wine vinegar
4 Tbsp sesame oil
3 Tbsp maple syrup1 tsp cayenne pepper
2 cloves minced garlic
½ lime juiced
Salt and pepper to taste

Instructions

To prep the vegetables, the quickest and easiest method is using the shred attachment on the food
processor By all means, grate and slice by hand if you prefer! I simply add the slice attachment to
the processor - slice the cabbage and onion in it, then remove the cabbage and onion mix, change
the attachment to grate and add the carrots.  
Next wash and chop the coriander and mix with the coleslaw to combine.
Whisk together the dressing ingredients, and pour over the coleslaw.  Mix well to combine.  Let it
marinate in the fridge for at least an hour.  
Before ready to serve, toast the almonds, sunflower/pumpkin seeds and poppy seeds until
browned and mix through the coleslaw.