This recipe makes the most of the crunchiness of a red cabbage and it’s natural pinky red colour that ends up a stunning and glamorous bright fuchsia. It really adds colour and crunch to salads, tortillas, tacos and sandwiches or with cheese. Perfect with humus on rye or in a burger. It can be made on the day you are going to use it and it is much much nicer than the shop bought version. Plus it’s super healthy as the vinegar is great for the digestion.
Like Gado Gado, this is another Indonesian street food recipe. It is a delicious mix of sweet and sour with a bit of crunch mixed with the creamy egg. Who’d have thought lime would go with a fried egg? Well it really does. You can soft poach the eggs if you prefer… It’s perfect Asian comfort food and its low budget and pretty healthy too. I love anything with a fried egg!
This very colourful coleslaw is made without mayonnaise and with root vegetables, and it is a tribute to Ottolenghi’s slaw recipes. Although nice with Mayo it’s much fresher and healthier without and it tastes just as amazing. You can add other vegetables to it, what ever you have a preference for. It’s also great partnered with my nectarine salad, or any of my rice dishes. Super yum.
Recipe
Serves 2-4.
Ingredients:
1/2 small celeriac, julienned
1/2 small red cabbage, cored and thinly shredded, I use a mandolin
2 carrots thickly grated, I use a julienne peeler
1 beetroot thickly grated
1 lemon, zest and juice
4 tablespoons of olive oil
1 tablespoon of vinegar
3 teaspoons of maple syrup
A bunch of parsley chopped
Salt and pepper to taste
Hurrah…it’s pear season. I think pears are fairly underrated, partly because they sit rock hard in fruit bowls and no one knows if and when they will ripen, and when they do ripen they start to become over ripe really quickly. Well now here’s an answer, so they don’t go to waste, I use them raw while they are still hard in salads or I roast them with vanilla, spices and honey and serve them as a dessert.
Most people opt for apples over pears but I kind of prefer pears. Like my pear salad, I sometimes like to use them as I would a vegetable and pay homage to the humble pear.
You can use soft or hard pears for this salad, either will do. Apart from tasting delicious, it also looks beautiful with the colour of the red cabbage.
This red cabbage recipe is full of Christmas flavours and tastes super fab with the Christmas roast. It is my favourite combo of sweet and sour with orange, apple, spices and port, which work really well together. It doesn’t have to just be for Christmas or thanksgiving, but you can eat it all year round. It’s also delicious with sausage and mash or baked potatoes and perfect with ham. Everyone I know who has cooked this really loves it as much as me. Its origins are loosely based on a Danish recipe and traditionally in Denmark it is served with rich meats, such as duck and pork. I spent many a Christmas in Denmark or with Danes as a child so this tastes very comforting to me and no one does Christmas better than the Danes. It is also fab with the Boxing Day leftovers the next day and its flavour improves with age.
Recipe
Serves 4-6.
Ingredients:
1 small red cabbage, shredded
1 apple, grated
1 chopped onion
1 orange, zest and juice
3 cloves
150ml Port
1 tablespoon balsamic vinegar
2 tablespoons dark brown sugar
A handful of sultanas
2 tablespoons butter (optional)
Salt and pepper to taste
