RAINBOW SLAW WITH LIME MAYO & SMOKED PAPRIKA PEPITAS

 A great accompaniment to any barbecue, this vibrant summer salad is packed with flavour. Lime zest gives the mayo dressing a real zing! 

I have created this recipe in collaboration with the lovely people at Best Foods Mayonnaise. They’re keen to encourage Kiwis to fire up the BBQ this summer to celebrate Best Foods National BBQ Day on the 24th of February. Join in with this easy rainbow slaw. 

Serves 6

INGREDIENTS

40g pepitas (pumpkin seeds)
1 tablespoon olive oil
1 teaspoon smoked paprika
Sea salt
1/2 cucumber
1/8 red cabbage, shredded
1/8 savoy cabbage, shredded
1 carrot, peeled and julienned
1/2 red onion, thinly sliced
1 spring onion, thinly sliced
1 royal gala apple, quartered and thinly sliced
2/3 cup Best Foods Mayonnaise
1 lime, zest and juice
1 clove garlic, minced
Large bunch coriander leaves 

METHOD

Heat oven to 160ºC and line a baking tray. In a bowl, toss together pepitas, olive oil, smoked paprika and a pinch of sea salt. Spread out on to lined tray and bake for 10-15 minutes or until pepitas are golden and roasted. Set aside to cool.

Cut cucumber in half lengthways and scoop out seeds. Julienne cucumber and place in a large bowl. Add the shredded cabbage, carrot, red onion, apple, spring onion and toss to combine. 

In a seperate bowl, combine mayonnaise, lime zest and juice and minced garlic. 

Toss together slaw and mayonnaise and top with pepitas and fresh coriander leaves.