CRUNCHY SLAW SALAD

Updated: May 27

A vibrant salad with a great mix of flavours, this tastes absolutely delicious. Lovely eaten on its own, or great as an accompaniment to a main course so a great recipe to have up your sleeve.

Super easy to make and this salad is a good source of fibre as well as antioxidants and vitamins, especially Vitamin A and C.




Serves 10 - 12


Ingredients:

1 small red cabbage, outer leaves removed

1 white cabbage, outer leaves removed

2 large carrots, peeled

½ celeriac, peeled

1 fennel bulb, core removed

1 red onion, peeled

2 granny smith apples, core removed

2 tbsp fresh parsley, chopped

2 tbsp fresh mint, chopped

30g pine nuts

50g walnuts, roughly chopped

50ml apple cider vinegar

150ml olive oil

1 tsp Himalayan sea salt

Freshly ground black pepper


Method:

  • Wash and finely slice the vegetables or use the julienne slicer of a food processor to save you time. Note - put the apple and carrot through with the grater blade.

  • Put the vegetables into a mixing bowl.

  • Toast the walnuts and pine nuts in a dry frying pan until golden brown and set aside (toast separately as walnuts need a little longer to toast).

  • In a separate bowl, mix the vinegar with the oil, seasoning and herbs. Pour this dressing over the vegetables and mix well to coat everything together.

  • To serve, spoon into salad bowls and enjoy.

* Tip - if making in advance, I suggest you store the dressing in a jar in the fridge and that you keep the vegetables separately in a bowl so that everything keeps as fresh and crisp as possible. Then, about 30 minutes before you want to serve it, mix the vegetables and dressing together.

** Keep in the fridge and use within 4-5 days.

*** I will be adding pomegranate seeds to this recipe at Christmas time for added colour and taste!




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