Ah, slaw. Much like it’s older brother, the nut roast, it’s not cool. It just isn’t. Perhaps it never will be. But that’s ok. Not everything can be cool, right?
And anyway, it’s got a lot going for it. Just look at it – imagine how hot your Christmas dinner will look with that as a side dish. Its bright, contrasting colours – the oranges, red and greens. The beautiful mix of un-cool veg that somehow fit together perfectly. The way the sweet mustard and the syrup compliment each other just right. How the walnuts and raisins fight for superiority without ever quite overruling the other. Bollocks to it, I’ve just convinced myself. Slaw IS cool. Stick this one on your Christmas Day menu and you won’t regret it.
Health Benefits – Christmas Slaw
This one goes out to all you vegans. It’s not always easy to find good Christmas recipes (we know, we’ve tried!) but this one sits up there with the best. Not only were no animals involved at any stage of the making of it, but it’s healthy (and quick!) too.
But that’s alright, and this slaw provides a welcome boost to our vitamin A, C and B6 levels, with a myriad of benefits. It also contains no cholesterol, so you know you’re not doing your heart any harm. And did we mention it’s vegan?
- One quarter of a white cabbage head (around 200g)
- 1 carrot
- 1 pear
- 1 red bell pepper
- 1 spring onion
- A good handful of walnuts
- A small handful of raisins
- For the Dressing
- 1 tbsp mustard (dijon would be nice)
- 1 tbsp maple syrup (You could also take agave or honey for non vegans)
- 4 tbsp olive oil
- 3 tbsp of vinegar (apple cider or balsamic, both work)
- A pinch of salt and pepper to taste
- If you get a whole cabbage, cut it into quarters and grab one for the salad. Do whatever you want with the rest. Give it to charity or something.
- Grate the cabbage.*
- Grate the pear. You can grate the whole pear as is, no un-stoning necessary. I’m serious.
- Grate the carrot.
- Dice up the bell pepper and chop the spring onion.
- Throw everything into a bowl, add the walnuts and raisins.
- Get a small bowl, add the mustard, maple syrup, olive oil and vinegar. Give it a good whisk and taste test. If you like it mix it with the salad.
- Add some salt, pepper and perhaps a little more vinegar - adjust to your taste.
- Congratulations, the salad is ready! At least one dish on the Christmas dinner table you can proudly eat as a vegan.
Instead, if you grate the cabbage it becomes very moist and its flavour mixes much better with the rest of the salad. Check out both versions if you don’t believe me. It’s as different as day and night.
Don’t worry, grating cabbage is easier than you think. Make it happen.
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