A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked form as well) but makes a perfect base for this seasonal dish. Walnuts and red apple, in addition to red onion and raisins give the slaw a distinct flavour that is appealing in the colder months, but still versatile enough to be eaten all year round.
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It’s quick to make and can be kept in the fridge for a couple of days, which means you can enjoy it with a few meals. All the ingredients are also easy to get at your local supermarket. Vegan and gluten-free, this is a side dish just about anyone can enjoy.
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Savoy Cabbage, Apple and Walnut Slaw
For the Slaw:
- ½ savoy cabbage leaves washed and very finely sliced
- 1 red onion peeled, halved and finely sliced
- 50 g walnuts chopped
- 75 g large raisins
- A small handful of coriander leaves roughly chopped
For the Dressing:
- 75 g vegan mayonnaise
- 50 ml olive oil
- 1 tsp English mustard
- 3 tbsp maple syrup
- 3 tbsp white wine/sherry vinegar
- 1 clove garlic crushed or grated with a microplane
- Salt and pepper to taste
- Put all of the prepped slaw ingredients into a large mixing bowl and toss together.
- To make the dressing, put all of the dressing ingredients into a small bowl and whisk until fully incorporated.
- Pour the dressing over the slaw and fully combine. Store in the fridge for 2 hours to chill and for the flavours to infuse.
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