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What you’ll need


1 cup parsley


1 cup coriander

sunflower oil

½ cup auzure Canola Oil

red wine vinegar

¼ cup red wine vinegar


3 cloves garlic peeled and roughly chopped

red chilli

1 red chilli, de-seeded


1 pinch ground cumin


½ teaspoon salt

For the slaw

white cabbage

3 cups thinly shaved cabbage


Combine all ingredients in a food processor and blitz until you have a rough sauce. Store in a glass jar in the fridge for up to a week.


For the slaw, toss this sauce through a couple of handfuls of thinly sliced cabbage (use a mandolin for this if you have one), squeeze in a little extra lime juice to taste and let sit for at least half an hour before serving so all the flavours can mingle.