So, this arrive in my veg box about a week ago, and he’s been lurking in the vegetable rack ever since. It’s a beautiful beautiful thing, but there’s just so much of it and I wasn’t really sure where to start. I originally intended to braise it slowly with red wine, apple and spices, but I craved something brighter and lighter to start the new year. Raw veg is so wonderfully reviving, you can almost feel the vitamins entering your bloodstream and zapping the fogginess and lethargy away.
This is a fantastic winter salad, a great accompaniment with the usual tarts, pies pastries and breads of the winter season. Something to brighten up your plate and your palate after months of slow cooked stews and caramelised sticky roasts. This is my top tip for the winter months, try and keep something raw on you plate, a side dish, a snack, an unconventional breakfast. Your body can extract different nutrients from raw and cooked veg so I think it’s best to have a balance of both, but in winter it’s sometimes easy to forget about raw salads. Buy yourself a red cabbage; it’s addictive crunchiness, it’s sheer size and this zesty dressing will ensure you’re consuming a good quota of raw food for at least a few days.
I have taken and slightly adapted the dressing recipe from Oh She Glows (which I believe, in the great recipe borrowing tradition, is also taken for The Coup Cookbook), but I’ve sweetened it slightly with maple syrup (an optional addition) and I think it goes brilliantly with this crunchy seasonal slaw. This is my best suggestion for dealing with this beautiful purple brute of a veg.
- 500g (ish) red cabbage – stalks and outer leaves removed (88p)
- 3 medium carrots – scrubbed or peeled (50p)
- 1/4 cup of seeds – pumpkin, hemp, sunflower, flax, sesame… some or all of the above (50p)
- A small handful of raisins (optional) (40p)
- 2 tbsp of tahini (40p)
- 1 clove of garlic, crushed. (5p)
- Juice of 1 lemon (50p)
- 3-6 tbsp of nutritional yeast (20p)
- 2 (approx) tbsp of extra virgin olive oil or rapeseed oil. (20p)
- 1 tsp of maple syrup (9p)
- Salt and black pepper
- A splash of water.
Heat the oven to 200 degrees c, put the mixed seeds into a dry roasting tin and toast in the oven for around 10 minutes. Then simply grate the carrot and finely slice the cabbage, either with a food processor or lovingly by hand. Add all the dressing ingredients to a blender and blend thoroughly. It is important to crush the garlic clove first to avoid large lumps of raw garlic in the finished dressing. Add as much nutritional yeast as you prefer, salt and pepper to taste, and continue to add water to achieve the desired creamy constancy. Pour the dressing and the toasted seeds onto the shredded vegetables, then add a handful of raisins to the slaw if you fancy a little extra sweetness. Stir throughly to coat all the ingredients.
This slaw would be lovely bulked out with some cooked green or brown lentils or fluffy quinoa and a bit more of that dressing. A great dish to take to a party.
This recipe costs £3.22 in organic ingredients and makes a huge quantity of slaw, enough to accompany 10 meals generously, that’s 32p a portion.