This colourful seasonal coleslaw is truly delicious and versatile. It goes wonderfully well with almost any meal and adds a lovely fresh crunch.

Winter Coleslaw with Barberries

Serves 4-6 (6-8 as a side dish)

Dietary: Vegan, Gluten Free

Prep Time: 30 minutes

Ingredients

• 300-400g mixed cabbage - white, green or red
• A few brussels sprouts, shredded
• 1 medium carrot, peeled and grated
• 1 small parsnip, peeled and grated
• 1/4 small celeriac, peeled and grated (or 1 stick celery finely chopped)
• 1 small beetroot, peeled and grated
• 1 small red onion, peeled and sliced
• Handful of parsley, large stalks removed
• Handful of mint leaves
• Handful of dried barberries, soaked, drained and rinsed
• Handful of sunflower seeds, toasted
• Handful of pumpkin seeds, toasted

Dressing

• 2-3 tbsp olive oil
• 1 lemon or lime
• Optional: agave syrup
• Optional: red chilli, seeded and finely diced
• Sea salt

Method

1. Finely shred the cabbages and brussels sprouts by hand or using the slicer attachment of a food processor and place into a large mixing bowl.
2. Add the grated carrot, parsnip, celeriac and beetroot.
3. Finely slice the red onion and place into a small bowl of cold water, making sure it is fully submerged. This will help to remove the strong pungency of the onion flavour, and crisp up the texture.
4. Chop the fresh herbs roughly, and add to the grated vegetables.
5. To make the dressing, squeeze the lemon or lime and mix the juice with the olive oil and red chilli if using. Taste and add enough agave syrup to slightly sweeten.
6. Drain the onion in a sieve, then add to the other vegetables.
7. Pour over the dressing and mix thoroughly through the coleslaw.
8. Season with a pinch of salt and taste. Add a little more salt, oil or lemon if necessary.
9. Sprinkle over the barberries, sunflower and pumpkin seeds.
10. This coleslaw will keep for up to 3 days in a container in the fridge.

Scrumptious photos by Rob Wicks of Eat Pictures