Rainbow root slaw
This is a fantastic colourful side dish in which the glossy dressing makes the colours really shine. The vegetables can be changed for any you prefer – try kohlrabi or celeriac – and the apple could be swapped for a pear. You can use the dressing for other dishes – the mixture of sweet citrus and earthy thyme makes it particularly good with roasted vegetables or in salads. It’s a great dressing for wedges of roast pumpkin or squash, and can be added before or after roasting. It also makes a nice glaze for nuts when added before roasting, especially pecans.
Perfect for Pesach.
This recipe is from the recently released ‘Mildred’s Vegan Cookbook’ by Dan Acevedo and Sarah Wasserman, published by Mitchell, photography by Matt Russell.
Ingredients
For the salad:
400 g (14 oz) red cabbage, tough outer leaves removed
400 g (14 oz) red cabbage, tough outer leaves removed
½ fennel bulb, trimmed and cored
1 red-skinned dessert apple (such as Red Pippin)
2 parsnips, peeled
1 beetroot, peeled
2 carrots, peeled
40 g (1½oz) currants
For the dressing:
2 garlic cloves, peeled
2 sprigs of thyme leaves, picked
grated zest of ½ orange
125 ml olive oil
100 ml orange juice
50 ml maple syrup
salt and pepper
Instructions
1
Start by making the dressing.
Blend all of the ingredients in a blender, or in a measuring jug with a stick blender until smooth and glossy.
2
Transfer to a clean large airtight jar or bottle. (You can store this in the fridge for up to 2 weeks).
3
Very finely shred the cabbage and fennel, then put in a large bowl. Grate the apple, parsnips, beetroot and carrots on the largeholed side of a box grater. Add to the bowl and mix together. Add enough dressing to the vegetables and apple to coat them but not make them soggy.
4
Crush the vegetables with your hands a little so that they break down slightly.
Finally, add the currants and mix through the slaw.
Finally, add the currants and mix through the slaw.
