Cumbungi & Sowthistle Slaw


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100g purple cabbage shaved
½ small onion shaved
1 bunch dill chopped
1 bunch parsley chopped
400g young shoots Cumbungi (Bulrush) finely sliced
400g Sow thistle washed and shredded
100g thick aioli
50ml sherry vinegar
1 clove garlic crushed
10g sea salt flakes
1tsp mustard

Note: Feel free to add grated carrot or finely sliced red capsicum for more colour.


1.Mix together garlic, onion, mustard, aioli, vinegar and herbs to make a dressing.
2.Toss cabbage, Cumbungi and Sow thistle together in a bowl.
3.Mix through dressing and serve.
4.Share your harvesting tale to your impressed dinner guests