A wonderful way to eat up your winter veggies, paired with delicious pomegranate and cranberry with lots of vibrant fresh herbs and zingy lemon. A perfect slaw to support healthy hormones, immunity as well as healthy blood flow. Serve with chicken, lamb, fish, halloumi, feta or marinated tofu.
Coleslaw originated in the Netherlands. “Koolsla” is the dutch word for cabbage salad, and it sounds a bit like coleslaw to the English, so that’s how it happened!
- 0.5 Celeriac
- 0.75 Spring Cabbage
- 100 g Pomegranate Seeds (fresh)
- 30 g Dried Cranberries
- 30 g Pumpkin Seeds
- 30 g Pecan Nuts
- 4 tbsp Parsley (fresh, finely chopped)
- 4 tbsp Coriander (fresh, finely chopped)
- 3 Lemons (zest from 1, juice from all)
- 90 ml Extra-Virgin Olive Oil
- 2 tbsp Sumac Powder
- Salt & Pepper
- Peel and mandolin/grate the celeriac – wear a pair of gloves to protect your hands. This takes quite a few minutes to do, but it is worth it. You can use an electric food processor with a mandolin or grating blade which speeds things up considerably.
- Slice the cabbage very finely, the thinner the better.
- Combine all the salad ingredients and mix up the dressing. Drizzle the dressing over the salad.
- You can eat the slaw immediately if you like your cabbage crunchy or wait 30 minutes for the cabbage to soften and the flavours to infuse.
- Store in the fridge for up to 2 days.
- Add feta cheese or grilled halloumi to make a more substantial salad.
- Nut free: omit the pecan nuts or swap to sunflower seeds, sesame seeds or poppy seeds.