Monday 23 October 2017

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.

Ingredients

* 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

Dressing:

* 1/2 tub creme fraiche

* 3tbsp apple cider vinegar

* 1tbsp sunflower oil

* 2tsp agavé syrup or honey

Method

* 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.

Irish Independent

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