This is one of my favourite winter salads, but it’s glorious any time of year. Crunchy, sweet and genuinely filling in its own right, it’s a perfect accompaniment to a spread of falafel, pitta and delicious dips.
It’s even better eaten the following day, as the flavours meld together and the beautiful purples of the red cabbage have turned everything a lovely serene lilac. I love it.
¼- ½ red cabbage
The outer leaves of a cauliflower (save the ones from the roasted cauli recipe here), finely shredded
1 carrot, topped and tailed
1 eating apple, cored
1 red chilli, chopped finey
Half a red onion
A few sprigs of fresh mint, shredded
A glug of extra virgin olive oil
The juice of half a lemon
1 tsp wholegrain mustard
3-4 tbsp full fat Greek yoghurt
A big pinch of salt, and some cracked black pepper
A food processor with a dicing attachment (not necessary, unless you’re a lazy scamp like yours truly)
If you can, start this a couple of hours before you’re due to serve it, to let the flavours merge together.
- Give all of your veggies a rinse – seriously, think about all the places they’ve been and just do it, for me.
- Chop the cabbage down into chunks that will fit down the spout of your food processor, switch it on and whazz them up (alternatively, just chop everything into lengthy strips with a big ol’ sharp knife)
- Do the same with the onion, the carrot, and the apple
- Transfer everything to a big serving bowl, then add the chilli, mint, cauliflower leaves, the olive oil and the lemon juice. Toss everything together and set aside.
- Mix together the yoghurt and mustard with a twist each of salt and pepper.
- Stir the dressing through the slaw and leave to meld at room temperature. Add more seasoning to taste.