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
- 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
- 2-3 tbsp olive oil
- 1 lemon or lime
- Optional: agave syrup
- Optional: red chilli, seeded and finely diced
- Sea salt
- 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.
- Add the grated carrot, parsnip, celeriac and beetroot.
- 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.
- Chop the fresh herbs roughly, and add to the grated vegetables.
- 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.
- Drain the onion in a sieve, then add to the other vegetables.
- Pour over the dressing and mix thoroughly through the coleslaw.
- Season with a pinch of salt and taste. Add a little more salt, oil or lemon if necessary.
- Sprinkle over the barberries, sunflower and pumpkin seeds.
- This coleslaw will keep for up to 3 days in a container in the fridge.
Scrumptious photos by Rob Wicks of Eat Pictures