1tbsp pumpkin seeds
¼ firm white cabbage, finely sliced
Small head of baby gem lettuce, finely sliced
6 large radishes, finely sliced
1 small red onion finely sliced
1 large carrot, cut into match sticks
½ red chilli finely sliced
1 tbsp chopped coriander
For the dressing:
1 tbsp good quality mayonnaise
1 small clove of garlic, grated
Juice of ½ lime
1tbsp sour cream
2 tsp Wahaca chipotle sauce
Salt and pepper
1. In a small bowl, mix the dressing ingredients together and add a pinch of salt and pepper.
2. Toast the pumpkin seeds in a dry frying pan until lightly coloured.
3. In a large bowl, mix all the slaw ingredients together, but save some of the pumpkin seeds for garnish. About 10 minutes before you sit down to eat, toss the slaw with the dressing and sprinkle with reserved pumpkin seeds.
Tip: Try serving on top of a tostada for a summery starter.