I’ve renamed this recipe from Christmas slaw to winter slaw. It’s so good why would you only have it in December? This salad makes a regular appearance on our table at any time of the year
It’s made with white cabbage, carrot, red pepper, pecans, spring onions and mixed with a simple dressing. Other than that I don’t have a lot to say about it. You can find the recipe on BBC Good Food.
A simple name for a simple salad but don’t let its simplicity fool you. It really is very tasty. Simply take three ingredients – beetroot (raw), carrot and apple – peel and grate into one bowl. I recommend wearing rubber gloves for the beetroot, unless you’re happy to have deep purple hands.
You can choose your own proportions depending on how earthy or sweet you want your salad, or what you have in the fridge to use up. I used two small bulbs of beetroot, one medium carrot and one medium apple.
To your grated mix add a squeeze of fresh lemon juice, a splash of olive oil and salt and pepper. You don’t want this salad swimming in liquid so add a little at a time, mix and taste until you are happy with it. I added some toasted mixed seeds which gives the salad a nice crunch. Some chopped mint and a few raisins would also be good additions. Both of those sadly are not favoured among my family.