Wednesday, 8 February 2017

Loaded Winter Slaw


I love making a winter salad or slaw, in the summer it's easy just grab fresh salad leaves, add a few tomatoes and it's done! But in the winter it requires a few more extras and a bit of thought to help it all along. Cabbage is the substitute for lettuce leaves and there are so many varieties available to us - kale, black kale, spring greens, purple and white cabbage ........ I love them all but this week it was the spring greens and purple cabbage that caught my eye ...... they looked the best!

So how do I make a winter salad?

Well, I always start off with a cabbage base and then add extras that will compliment the rest of the meal. For example if were having pork chops I will probably add apple or pear slices, if it's chicken then the dressing for the slaw will usually have lemon in it, for lamb maybe some fresh mint ..... you get where I'm going here!

So this slaw was to accompany a little roast pork. Therefore, I added blue cheese and walnuts with a mustard dressing.

Recipe - enough for 4
Half red cabbage
1 small head of spring greens
Some blue cheese - a good 4 or five slices
handful chopped walnuts
1 teaspoon capers
handful cress sprouts

For the dressing
1 teaspoon Dijon mustard (extra if you want it really mustardy - is that a word?)
half clove garlic - crushed
1 tablespoon white wine or cider vinegar
3 tablespoons olive oil
salt and pepper




Core and finely slice the cabbage. I peel off the outer leaves and give it all a good rinse in cold water to perk it all up after I have chopped it. If the cabbage looks a bit lifeless leave it in cold water for 10-15 minutes and it will soon wake up! Give it a good spin in a salad spinner to dry before using.




Layer the cabbage in a deep serving bowl, cover the bowl so it doesn't dry out and set aside whilst you assemble the rest of the ingredients.




Pop the walnuts into a dry pan and toast until they turn golden, place on a plate to cool. Break the blue cheese into large chunks and cut the cress.




Simple arrange all the toppings over the cabbage - in whatever order of quantities you like.




Place all the dressing ingredients into a screw top jar and shake. Pour over the slaw and gently fold to cover all the ingredient. Allow to stand for 10-15 minutes before serving to allow the flavours to develop.




Have a great day
Love Lizx

 Loaded Winter Slaw