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.
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.