Superfood Slaw with Apple
Serves 8 as a side dish
WHEN I first moved to Ireland I was baffled and slightly horrified by the coleslaw/ham and coleslaw/cheese combo. In South Africa I'd only ever had coleslaw as a salad with a 'braai' (BBQ).
Now I secretly enjoy this mayonnaisey concoction on a crusty roll! A real superfood, cabbage is such an integral part of Irish cuisine that I decided to give coleslaw the Irish makeover.
Use red cabbage, add another Irish superfood -- seaweed -- and lots of super seeds and apples, and you have a super slaw. The dressing in this recipe is a lighter, zingier alternative to plain mayonnaise.
* 1/2 small red cabbage, finely sliced, a mandolin or food processor attachment is the best
* 3 medium carrots, peeled and coarsely grated
* 2 apples, sliced or grated
* 1/2 red onion, finely chopped
* 4tbsp dried cranberries
* 2tbsp sunflower seeds
* 2tbsp pumpkin seeds
* 2tbsp dulse seaweed or 'seaweed salad' mix from a health shop
* 100g alfalfa sprouts or pea shoots
* 1/2 tub creme fraiche
* 3tbsp apple cider vinegar
* 1tbsp sunflower oil
* 2tsp agavé syrup or honey
* Mix the dressing by dissolving the agavé syrup in the vinegar first. Then whisk in the sunflower oil and crème fraiche. If you like your dressing a little tarter, add more vinegar.
* Soak the seaweed in boiling water for 20 minutes if required, depending on the variety you're using.
* Lightly toast the sunflower seeds and pumpkin seeds in a clean dry pan for extra flavour, and -- allow to cool. This is optional but adds a toasty element.
* Mix together all the prepared vegetables, seaweed, dried fruit and seeds.
* Add the dressing and mix well.
* Scatter over the alfalfa shoots for added crunch and colour.