5 ingredients 10 minutes
winter slaw recipe
from Stonesoup
serves 2-3 as a side
Feel free to play around with the veg in the slaw. Different cabbage such as red cabbage or savoy cabbage are lovely. But don’t feel constrained to the cabbage family. Carrot ribbons, beetroot, celeriac (celery root) even apples and pears are all good.
This is a wonderfully crunchy, fresh salad to serve as a side to most heavy winter dishes. To turn it into a meal on its own you could add some blue cheese, or shave in some parmesan, toss in a few hard boiled eggs or layer with some finely sliced proscuitto.
A madoline really helps to shave your veg as finely as possible. I’ve found the secret is to apply as little pressure as you can.
2 tablespoons lemon juice
1/4 white cabbage
6-8 brussels sprouts
small handful walnuts
1. Combine lemon juice with 4 tablespoons extra virgin olive oil and season well.
2. Finely shave the cabbage using a mandoline or a sharp knife and a steady hand. Add to the dressing.
3. Trim the base of the sprouts and remove the outer leaves. Shave sprouts on the mandoline as well and add to the dressing.
4. Toss salad and sprinkle over walnuts.
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