Introducing a bit of colour to Cucina Ceri, one salad at a time.
In the last week I’ve rustled up dishes in orange, green, yellow & pink. I just love tucking into colourful food. To me it screams fresh and healthy, and quite frankly after a bit of a brownie fest of late, the fresher and healthier the better.
As usual with my recipes I tasted this at the time of making, and thought “mmm that’s nice, but not as nice as the other salads I’ve made this week”. However when I came to eat this for real much later on – at an Olympics closing ceremony picnic (sob…) - and again for lunch today, I take my initial comments all back. The flavours had really developed, the light sweetness of the apple and dressing soaking into the carrot, and softening the crunch of the cabbage. I would definitely recommend making this a few hours ahead of eating to allow the flavours to infuse. Perfect as an accompaniment to grilled meat at a BBQ or picnic.
No cooking involved in this recipe and it literally takes about 5 minutes to throw together. Especially if you have access to a grating attachment on a food processor – so damn quick.
Ingredients (makes enough for 4 as a side salad)
- 2 carrots, grated
- 1/2 head of white cabbage, grated
- 1 braeburn apple, grated
- a handful of sultanas if desired
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 tablespoons yoghurt (I used Coyo, coconut yoghurt, but you could leave it out or sub for Organic Natural/Greek yoghurt)
- large handful mint, shredded
- Mix the grated carrot, cabbage, apple and sultanas in a bowl
- Using a small jar (with lid on!), shake together the vinegar, olive oil, yoghurt and a few tablespoons of water to loosen the dressing.
- Stir the dressing into the coleslaw mix, fold in the fresh mint.