SABZI HOME RECIPES
Seasonal slaw
This month’s special recipe is ‘Sabzi’s Seasonal Winter Slaw’
This slaw brings me such joy. It is a true celebration of seasonal veg at any given time of year – change up the veg as we enter spring and summer and it becomes relevant and even more vibrant; think sweet peppers, tender courgettes along with slaw classics of red and white cabbage. Treat this recipe as a guide – vary your veg and your volumes according to party size – I won’t give loads of precise measurements.
It will keep beautifully for a day or two in the fridge and will accompany any manner of dishes with a refreshing, texture packed, burst of flavour!
For this time of year we will use a combination of red and white cabbage, squash (butternut is lovely, simply peel first), carrot, radish, apples and candy beetroot. The more colour the better, so heritage carrots look wonderful, as do a mix of peppers when they’re in season, and some fennel adds a wonderful mild aniseed-y flavour too.
Ingredients
Seasonal veg, washed and shredded.
Pumpkin and sunflower seeds (I’d go with a packet of each for ease when shopping)
Bunch of dill and chives – washed and finely chopped
For the dressing
Juice of 2 large oranges (can absolutely sub for bottled if this is easier for you)
Olive oil
Dijon mustard
Agave or honey
Salt and pepper
¼ clove of garlic, minced
White wine vinegar (can sub for any other vinegar you like; apple cider is also lovely in this dish)
Method
Shred your veg by hand simply by thinly slicing, or grating on a box grater. You can of course use a shredding attachment on a food processor, but this truly isn’t necessary and you really can do it by hand if needed. If adding apple; wash and thinly slice before giving them half an hour in some lemon water to help preserve their colour and texture.
Roast your seeds on a baking tray in a low oven (approx. 160c) until they are gorgeously toasty and gain a little colour. I’d suggest toasting off a whole packet of both pumpkin and sunflower seeds (on the tray together) and then store any you don’t use in an airtight jar for next time, or a delicious snack!
The easiest way to build your dressing is in a jam jar with a well sealing lid. Start with the mustard and add all the components of the dressing before shaking really thoroughly and tasting. Everyone’s palette is so different so I always go on about tweaking it to your preference – if you like it sweeter, go for it – if you’re a mustard fan, go heavier on that! It should be glossy, and like thick double cream in consistency terms – otherwise play around to find your perfect balance!
When you’re happy with the dressing, simply mix plenty of it with your veg, herbs and seeds . Use your hands to work the dressing into the veg – it should feel juicy and squidgy – no dry carrots here!
Taste again and check for any tweaks required. Serve with anything and everything!
Suggested switch ups
Add a dollop of crème fraiche or Greek yoghurt to the dressing for a creamier take on this dish.
Use this dressing on any number of things – a simple Greek salad, a steamed bulgur wheat with roasted veg dish (add while bulgur and veg is warm to really enhance the orange fragrance).
Add a butter or cannellini beans through this slaw to turn it from a gorgeous side to a wonderful meal in and of itself.
Add some fresh chilli to the dressing, or spring onions to the veg if you like a bit of heat!