If colours represent health benefits then this rainbow slaw has got it all! A multi-coloured marvel of a salad, it's guaranteed to bring a smile to your face and put a spring in your step, topped with a generous sprinkle of Mara's nutrient-rich Shony seaweed.
Co-founder Xa, who gave us the recipe, recommends it with crusty bread and butter for a healthy, balanced lunch or as a side to white fish dishes and steak.
Xa's Fresh and Zingy Asian-inspired Rainbow Slaw with Shony
Feeds: 2 (or 4 as a side)
Time: 20 mins (unless you chop like a ninja!)
¼ red cabbage, thinly sliced
½ red bell pepper
6 pieces baby sweetcorn
1 large carrot, grated
¼ medium cucumber
½-inch piece fresh ginger, grated
1 tbsp sesame oil
Juice of half a lime
2 tbsp Shony
Dice all veg unless otherwise stated and combine in a big bowl.
Stir in the ginger, lime juice and Shony.
Slosh over the sesame oil and toss.
Taste for seasoning and add more ginger if you want it fiery; more lime if you want to increase sourness; more oil if it’s too dry; more Shony for an extra umami boost or "base notes."