RAW RAINBOW SLAW

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INGREDIENTS

(SERVES 4)

SLAW
3 Carrots (rainbow if possible)
3 Beetroots (mix of colours if possible)
5 or 6 Rainbow Chard Stalks
1 Pear (or Apple)
1 Handful of Blackberries
1 Handful of Pecans (or Walnuts)
1 Handful of Pumpkin seeds (or Sunflower Seeds)
A Splash of Maple Syrup
A Pinch of Flaked Sea Salt and Ground Black Pepper

DRESSING
3 Tbsp Olive Oil
The Zest and Juice of 1 Lemon
1 Tbsp Tahini
1 Tbsp Apple Cider Vinegar


APRON
Purple CrossOver

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Filed in Recipes

RAW RAINBOW SLAW

I have a thing about bad coleslaw - I hate it! I’m scarred by the mayo heavy, translucent white cabbage with measly bits of carrot stuff you got on the side with a panini in the school canteen. I remember my mum used to make this super fresh and crunchy salad with all sorts of shredded veg, nuts and even some fresh or dried fruit mixed through with a zesty dressing (it was her not so subtle attempt to get as much raw veg as possible into us kids). For years I loved these colourful dishes, oblivious to the fact that they were in fact a ‘slaw’ - since that discovery I have created hundreds of exciting and exotic flavour combinations of ‘coleslaw’ - easily blowing that white flavourless slop out of the park every time. This recipe is jammed with all the veg I have growing in the garden at the moment and topped with berries from the bushes. This is one of those recipes you don’t have to take too seriously - use what you have. If you don’t have pear, swap it for an apple, walnuts for pecans… add celery or radish is you have it. Basically play with flavours, colours and textures - there is no right or wrong!


METHOD

Apron on

Lightly toast your nuts in a pan to release their flavours. As they start to smell deliciously nutty toss them with a splash of maple syrup and a pinch of salt. Lay them on a sheet of greaseproof paper to cool. Once cool, roughly chop using a sharp knife.

Peel, chop, and shred all your veg as thinly as possible (use a mandoline for the beetroot and carrot if you have one). Place everything in a big bowl.

Combine all the dressing ingredients together in a little jug and stir or quickly hand whisk.

Thinly slice your pear and add it to your big bowl of veg. Pour over the dressing, add the nuts and toss well.

Finely add your berries at the end so they don’t get mushed up - they will be a pretty pop of colour!

Enjoy,

Sarah x

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