Saturday, 23 March 2013
Red and green slaw
I got this idea from a recipe for winter slaw in Yotam Ottolenghi's cookbook Plenty, which I'd intended to make only to realise I didn't have all the ingredients. I'd forgotten to buy a mango and papaya among other things. But I did have a red cabbage and fresh greens. So instead of using them in a hot dish, I decided to make a salat that is based on both the German "krautsalat" (white cabbage salad) and coleslaw. I reaky love the colours of the finished salad.
500 g red cabbage
250 fresh greens
150 ml natural yoghurt
1-2 tbsp mayonnaise (optional)
juice of 2-3 lemons
freshly ground black pepper
extra virgin olive oil
100 g brazil nuts
Place the brazil nuts into a roasting and toast with the oven at full whack for about 10 minutes. Remove and leave to cool when done. Slice or chop and keep aside for serving.
Slice the cabbage and greens very finely and place into a large bowl. Add all the other ingredients and mix well with your hands scruncing the cabbage to bruise it. This will make it more tender and enable it to absorb the dressing much better. Cover with clingfilm and leave to marinate for at least an hour, ideally weighed down with several tins or similar.
Serve with a drizzle of maple syrup and a sprinkling of brazil nuts (2-3 per portion).
This salad will keep in the fridge for a few days.