I started the week on a 3 day juice only cleanse (dont ask!) and I felt the need to keep the raw veggie vibe going so investigated some winter raw slaws. As it happens, they are rather delicious and definitely not just for summer. Perfect with cold weather casseroles and hearty meals or as a little snack with some cheese and bread. These are a great way to boost immunity with these vitamin and antioxident packed vegetables. These call for vegetables to be julienned but you don’t have to be super precise, just mind your hands if you are using a mandoline or take out your chef knife and start chopping.
Red Cabbage Slaw with Carrot, Pine Nuts and Cranberries
1/2 red cabbage thinly julienned
1 large carrot peeled and julienned
1 oz each of toasted pine nuts and pumkin seeds
1 oz soft dried cranberries
2 fl oz white wine vinegar
3 tbsp lemon juice
4 fl oz olive oil
1 1/2 tsp honey
1 tsp cumin seed
For the dressing, whisk all ingredients together and season to taste
Mix the vegetables, half the pine nuts and cranberries
Pour over the dressing and toss well to combine well
Season well and leave the dressing for up to 2 hours for a tender slaw. Leave for less time if you like more crunch. Top with the remaining pine nuts and seeds when you serve.
Celeriac & Apple Slaw
1 Head of celeriac – julienned
1 Apple not peeled but cored and julienned
Juice of one lemon
56gr good quality mayonnaise
28gr Dijon mustard
100gr walnuts chopped
14ml walnut oil
Work quickly while you are prepping the celeriac or as you peel and slice the celeriac, ensure to squeeze some lemon juice over it to prevent discolouring.
Whisk the dressing ingredients apart from the nuts, taste and season well.
Toss the celeriac and apple in the dressing and sprinkle through the chopped walnuts.