Simple cooking & prep
Winter slaw
At a time of year when we have hearty brassicas and root veg in the fields, we’ve merged them into this dark, hibernal take on a standard slaw. Gone is the mayo, in favour of a sharp, mustardy dressing, with some allspice to give a slightly Scandi feel. The nuts, seeds, and fruit add texture as well as taste.
Cook's notes
If all the slicing, peeling and shredding feels too time consuming, you can grate the beetroot, parsnip and apple instead. It will change the look but not the taste. This slaw is best eaten straight away, as the dressing will soften the veg over time. If preparing ahead, keep the dressing and veg separate until just before serving. If you want to be thrifty, you can save the kale stalks and use them to make a pesto. See our website for the recipe.
Ingredients
- 200g kale or cabbage (Savoy, January king and Red cabbage all work well)
- 1 red onion
- 2 celery sticks
- 1 beetroot
- 1 apple
- 1 parsnip
- 50g walnuts
- 25g dried cranberries
- 10g parsley
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- ½ tsp ground allspice
- 2 tbsp pumpkin seeds
Method
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Step 1
Strip the kale leaves away from the stalks and tear them into bitesize pieces. If using cabbage, shred it very finely. Throw them into a mixing bowl and add a pinch of salt. Use clean hands to massage and scrunch the salt into the leaves for a couple of minutes – this helps to soften and tenderise them. Remove from the bowl and set to one side.
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Step 2
Peel and finely slice the red onion; if it’s much bigger than a golf ball, you’ll only need to use half. Thinly slice the celery at an angle.
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Step 3
Peel the beetroot, cut into thin slices, and then shred it into fine matchsticks. Core then slice and matchstick the apple too, skin and all. Use a peeler to pull the parsnip into long, thin ribbons; if you want a bit more refinement, you can shred those into finer strips.
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Step 4
Coarsely chop the walnuts and cranberries. Pick the parsley leaves away from the stalks and finely chop them.
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Step 5
To make the dressing, add the vinegar and mustard to the mixing bowl with a pinch of salt, and whisk together. Slowly add 3 tbsp of olive oil, whisking as you go until you have a thick, emulsified dressing.
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Step 6
Now, throw everything into the mixing bowl along with the allspice and pumpkin seeds. Mix well, taste, and tweak the seasoning to your liking.