What you’ll need
1 cup parsley
1 cup coriander
½ cup auzure Canola Oil
¼ cup red wine vinegar
3 cloves garlic peeled and roughly chopped
1 red chilli, de-seeded
1 pinch ground cumin
½ teaspoon salt
For the slaw
3 cups thinly shaved cabbage
1
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.
2
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.
