09 Jan [ Recipe ] Cabbage Summer Slaw
This cabbage summer slaw is quick, easy and I just love the bright colours. Plus, it is delicious! Brighten up your table this summer!
1/2 red cabbage (medium sized red cabbage)
1 large beetroot
2 medium carrots
2 sticks celery
1 lemon (squeezed for the juice)
4 tablespoon olive oil
4 tablespoon sherry vinegar
2 tablespoons caster sugar
1 teaspoon salt
25g coriander leaves, roughly shredded
25g flat leaf parsley, roughly chopped
25g fresh mint, chopped with a very sharp knife
1 tablespoon grated lemon zest
Chopped nuts (optional, I always add toasted pecans)
Peel all the vegetables (the beetroot, carrots, celery).
Slice the vegetables thinly, about 2mm thick, or use a mandolin or food processor, I like a mixure of match stick shapes and finely sliced shapes.
Place all the vegetables, minus the herbs into a bowl, and cover with iced water.
Set aside and make the dressing.
Place the lemon juice, olive oil, vinegar, sugar and salt into a small saucepan. Bring to a gentle simmer and stir until the sugar and the salt have dissolved. Remove from the heat.
Drain the vegetables and transfer to a paper towel to dry well.
Dry the bowl and replace the vegetables.
Pour the hot dressing over the vegetables, mix well and leave to cool.
Place in the fridge for about 30 minutes.
When ready to serve, add the herbs, nuts, lemon zest and 1 teaspoon of black pepper to the salad, toss well, taste and add more salt if needed. Pile onto a serving plate. Great for a table feast, and goes well with chicken on a hot summers day!