Winter slaw Take advantage of the delicious and colourful seasonal vegetables on offer with this winter slaw. We all traditionally favour cooked food in cold weather but enjoying some raw food daily will keep your enzyme levels topped up. The refreshing dressing and toasted pecans and poppy seeds wrap it all up with a satisfying crunch. Serves 6 as a side dish Small handful of pecans 1 small red cabbage (about 225g), finely shredded 1 small king cabbage or green savoy cabbage (about 40g), finely shredded 1 large carrot, thickly grated ½ a small celeriac (about 150g), outer layer peeled, thickly grated 1 small red onion or shallot, finely diced 1 celery stick, finely sliced Small handful of radishes, or a very small kohlrabi (peeled), sliced 1 green apple, peeled and thickly grated 1 lemon wedge Handful of mixed fresh winter herbs (about 40g), such as parsley, chervil, mint, roughly chopped For the dressing ¼ tsp strong mustard 50ml apple cider vinegar 200ml extra virgin olive oil 3 tsp honey or maple syrup 1 tbsp poppy seeds 1 large tsp creme fraiche or sour yoghurt (optional) Salt and black pepper 1 Toast the pecans in a dry pan, bash up a little and set aside. 2 Mandolin, thinly slice, shred or grate all the other ingredients. 3 If not eating your slaw straight away, squeeze a little lemon juice over the celeriac, radishes and apple to prevent them browning. 4 Toss everything together in a large bowl. 5 Put the dressing ingredients into a jam jar and shake or whisk with a fork. Season to taste and add 30 minutes before serving.
Posted on: Fri, 07 Jun 2013 09:39:33 +0000
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