I was put on slaw duty this Thanksgiving, which inspired me to create my own recipe. I did grate the cabbage manually (it was a special occasion, after all), but for the sake of convenience (and mess!), I am recommending an organic broccoli, carrot and cabbage blend that is pre-cut.
America really knows how to slaw. I love that anything goes… as long as the flavors work it can be thrown in the bowl. I guess this makes sense, since the base, just like a regular salad, consists of versatile leafy greens…only shredded. I (along with most people across the pond) hear coleslaw and automatically think of it as ‘the unhealthy’ component of a salad. Often made with thick and creamy fattening dressings and usually eaten prepackaged, slaw is definitely not considered a health food in the UK. So, I’ve come up with a homemade, nutrient rich and clean coleslaw that is both easy and inexpensive to make. Whether you are already in the know when it comes to good slaw or you only know which shop makes your favorite, I hope you enjoy my take on this soon to be salad staple.
My sweet and tangy slaw is made with all fresh and natural ingredients, complimented by juicy grapes and crunchy walnuts. It can work as a side to pretty much anything (yes, you’ll be offering to bring the ‘slaw’ to the first BBQ of 2019!) and works especially well with roasted sweet potato and grilled fish. I associate slaw with warmer weather, after all, foods that are crisp and green are what we crave most on those sunny hot days… can you tell I’m dreaming of summer already!? Unfortunately, it’s the end of November and I’m in Pittsburgh, so today is cold, wet & grey, but on the plus side, the slaw paired beautifully with spinach and avocado. Add this to your winter repertoire of recipes 🙂
Ingredients (Serves 4 – 6):
350g broccoli, carrot & cabbage slaw (Organic Marketside @Wholefoods, Organic 365 @Walmart) or Organic coleslaw mix (green & red cabbage and carrot) @Wholefoods
6 tbsp extra virgin olive oil
4 tbsp apple cider vinegar
2 tbsp lemon juice
3 tsp maple syrup
3 tsp Dijon mustard
1/4 cup red onion, diced
1/2 cup red grapes, halved
1/2 cup walnuts, chopped
1/4 cup celery, chopped
Parsley, to garnish (optional)
Method:
- Combine oil, vinegar, maple syrup, mustard, lemon and red onion in a bowl or jug. Mix well, season with salt & pepper and let stand for 10 minutes.
- Using a large bowl, mix together the greens, nuts, grapes and celery.
- Pour in the dressing and stir well.
- Garnish with fresh or dried parsley.
Leftovers can be stored in an airtight container for up to three days.
enjoy!
