Accompaniments, Gluten free, Lunch, Main courses, Salads, Vegetables
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Autumn Slaw

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I just love the colour of this salad but what I love even more, is that one of my children will eat bowls full of it and that makes me, and him feel really good!!  It’s good advice to try and eat the rainbow, as diverse a colour range of fresh fruit and vegetables as you possibly can, to feed our bodies the abundance of vitamins, minerals, phytochemical and antioxidants they contain. This will help reduce inflammation and give the immune system an all important boost, especially beneficial at this time of year. So, anything that gets the family diving into veggies, gets my vote! It could be the lovely fresh, tangy flavour as well as the colour that appeals but whatever it is, for now I will be making a lot of it!

img_8606An incredibly simple dish to make with very few ingredients.  I’ve used white balsamic vinegar as part of the dressing which gives an amazing flavour, slightly more subtle than dark balsamic and with the advantage of not colouring everything brown! The one I use is actually labelled, White Condimento of Modena, (pictured left) but there are many brands available. If you find one made in Modena, Italy then you know you’re getting the genuine article!

The salad keeps well in the fridge in a sealed container for about 3 days. So, it makes a perfect standby for a quick lunch or supper and will be great for any Halloween and Bonfire parties. It also makes a perfect healthy addition to a packed lunch.

p1010012Finely shred about half a red cabbage and place in a large bowl.  Peel and coarsely grate 3 carrots and add to the cabbage with a peeled and finely sliced red onion. Drizzle over about 4tbsp olive oil and about 2tbsp white balsamic vinegar with plenty of seasoning. Toss the salad together to coat in the dressing. Finally stir in a handful of chopped fresh chives or parsley. Add a little more oil or vinegar to your taste if you wish.

You could also sprinkle over some pumpkin seeds for an extra dose of the immune boosting mineral, zinc!

I’ve served this with so many things! Its great with simple grilled meat, fish or vegetables, alongside a roasted chicken, piled high next to a homemade burger or as part of a big mixed salad bowl. The options are endless but you are guaranteed, that it will always add a great splash of colour and flavour!

1 Comment

  1. Pingback: Roasted Squash, Chickpea & Kale Salad | Sarah's HEALTHY APPETITE

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