A Lovely Winter Salad
Posted by Arja on January 9 in Salads | Download a PDF of this Recipe
Traditionally, winter is a time for hearty, warming foods. Most people cook soups, stews and other hearty dishes. Living in a cooler climate also means that access to the abundance of fresh produce readily available during summer months is limited. Winter recipes tend to feature root vegetables like carrots, potatoes and turnips as well as many vegetables from the Brassica family (cauliflower, broccoli, cabbage, Brussels sprouts, and the list goes on!). Though many people still like to eat salads in the winter, lackluster produce (and sky-high prices) often mean that they eat far fewer than during the warmer months.
I love a hearty stew or soup as much as the next person during these cool months, but I find myself craving the crisp crunch of a fresh salad. While greenhouse-grown salad greens are more readily available than ever, I am often looking for something a little heartier for some reason and I love all the vitamins, minerals and enzymes found in raw foods. Enter the coleslaw. I’m not talking about the mayonnaise-based concoctions often found in the supermarkets, and I’m definitely not talking about the mysterious neon-green pulp that can be found in fast food restaurants. I want something crunchy, tart and beautiful to look at.
A while back I received a yummy looking recipe with my Front Door Organics delivery and it has become a fast favourite in my house. It’s simple, uses readily available ingredients and can be eaten either on its own as a side salad or mixed with some protein as a complete meal. My husband and I enjoyed this last night for dinner with some grilled chicken and toasted sunflower seeds. Yum!
Red Cabbage Slaw with Apples
Adapted from Front Door Organics who adapted from Nigel Slater’s “Tender Vol.1”
For the salad
½ med red cabbage, thinly sliced
2 ribs celery, diagonally & thinly sliced
2 crisp, tart apples, cored and thinly sliced
Freshly squeezed lemon juice
2 carrots, coarsely grated
½ cup toasted walnuts or sunflower seeds
Handful of parsley, chopped
For the dressing
2 tsp Dijon mustard
½ tsp honey
2-3 tbsp apple cider vinegar
5 tbsp flax seed oil (or olive oil)
Salt and pepper
Step 1 – Chop and prepare the vegetables. Toss the apples in the lemon juice to prevent browning. Put all in a large bowl.
Step 2 – Make the dressing. Combine vinegar and mustard in a small bowl. Whisk in the oil and add the honey. Combine well. Season to taste with salt and pepper.
Step 3 – Pour dressing over vegetables and gently toss to combine. Taste and adjust seasonings if necessary. Garnish with toasted nuts and chopped parsley. Enjoy!
As with most coleslaw, making it in advance and allowing it to sit in the fridge for a few hours really helps to develop the flavours. This slaw also tastes wonderful with some crumbled goat cheese or feta.