Red Cabbage + Carrot Slaw

by | Mar 9, 2017

INGREDIENTS

SERVES 8-10

FOR THE SLAW:

  • 1/2 red cabbage, core removed and finely shredded
  • 2 medium carrots, peeled and sliced into long ribbons with a potato peeler
  • 1/2 cucumber, sliced in half lengthways, and seedy core removed with a teaspoon
  • 2 beetroot, peeled and cut into matchsticks (or grated on the largest setting on your box grater)
  • 1 lemon, juiced
  • 1 tbsp caster sugar
  • 2 large pinches Pure Sea Salt
  • 1 tbsp brown rice vinegar
  • 1 tbsp white wine vinegar
  • 3 sprigs mint, leaves washed and picked
  • 1/2 small bunch coriander, leaves washed and picked
  • 1 tbsp sesame seeds
  • 1 tbsp nigella seeds

FOR THE DRESSING:

  • Small thumb-sized piece ginger, grated
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 2 limes, juiced
  • 1 tbsp sesame oil
  • 1 tbsp brown rice vinegar
  • 1 green chilli, sliced finely

This recipe makes a good quantity of slaw – great for a gathering, or for a few meals throughout the week. Try wrapping the salad in rice paper for a quick Vietnamese Summer Roll starter, or folding through vermicelli noodles to bulk out to a more substantial supper.

Mix the beetroot in a bowl with the vinegars, sugar, salt and lemon juice, cover and set to one side. Slice the cucumber into 1/2 cm slices.

Make the dressing by combining all of the ingredients and adding more lime/salt/maple syrup to taste. In a large bowl, stir the dressing through the red cabbage and leave to marinate for 5 minutes before you add the cucumber, carrot, herbs and seeds. Lift the beetroot out of the bowl with the vinegar mixture and squeeze through your hands over a sink to remove any excess moisture. Toss the beetroot through with the other ingredients.

Serve in a platter as a light side, as a summer roll or stirred through with some noodles for a vibrant, veg-packed dinner.

IMAGES: Jess Lea-Wilson
RECIPE: Anna Shepherd

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