Rainbow Slaw

Rainbow Slaw

by | Oct 28, 2021 | Kitchen, Spring, Summer, Uncategorized

Rainbow slaw not only looks amazing but it’s also packed full of nutrients. Just like planting diversity creates a healthy garden, eating diversely also has many health benefits. Each vegetable has different levels of vitamins, minerals, phytochemicals, dietary fibre, and antioxidants. This slaw can be adjusted to suit your seasonal produce – see the notes for other vegetables to try out. Rainbow slaw is very quick and easy to make and can be a delicious and wholesome accompaniment to any meal.

rainbow slaw
rainbow slaw
rainbow slaw

Rainbow Slaw

Vibrant and full of nutrients, this Rainbow Slaw is the ultimate Spring side salad.

Ingredients

  • 1 cup shredded Red Cabbage
  • 2-3 Carrots
  • 1 cup chopped Lettuce
  • 1 medium Red Beetroot
  • 3-4 Radishes
  • 5cm cube Butternut Pumpkin
  • 2 TBS Sunflower Seeds

Dressing

  • 3 TBS Coconut (or greek) Yoghurt
  • 1 tsp Lemon Juice
  • 1 Clove Garlic
  • 2 tsp finely chopped fresh Fennel Frond or Parsley
  • 1 TBS Water
  • 1 Tbs Olive Oil
  • 1/2 tsp Chilli Flakes
  • Salt and Pepper to season

Instructions

  1. Rinse your veggies and clean off any grit or soil.
  2. Finely slice the Cabbage using the thin-medium section of the mandolin. If you don't have a mandoline, you can either grate or finely slice using a knife.
  3. Peel the Carrot, Butternut, and Beetroot (The skins dressed in olive oil and seasoned make delicious chips - see notes below).
  4. Using the Julienne teeth on the mandoline, finely slice the Carrot, Radish, Butternut, and Beetroot into thin strips. Use a grater if you do not have a mandoline.
  5. Roughly chop your lettuce into small pieces.
  6. Add a little of each vegetable to a bowl so they are all mixed without having to stir through (otherwise the beetroot will turn everything red and you will lose some of your colours).
  7. Drizzle with olive oil and a squeeze of lemon juice. Lightly toss.
  8. To make the dressing, add yogurt to a small bowl. Then add crushed garlic, finely chopped fennel frond, lemon juice, water, chilli flakes, and salt and pepper to season. Stir well and taste. Add extra salt or lemon juice if needed.
  9. When ready to serve, drizzle the dressing over the salad and top with sunflower seeds and edible flowers - I used nasturtium petals.

Notes

- Use vegetable skins from Carrot, Beetroot, and Butternut to make vegetable chips

  1. Coat your skins in a light drizzle of oil.
  2. Place your vegetable skins on a baking tray and sprinkle with a little salt.
  3. Cook at 190 degrees celsius for about 5 minutes turning once halfway through. Keep an eye on them as they are so thin they will overcook easily.
  4. Remove when they are golden and slightly crispy. They will also crisp up as they cool.


- Other vegetables that would be great in this slaw are: coloured Capsicums, Fennel, Nasturtium leaves, other Beetroot Varieties.

© sustainableholly

Serving Suggestions

This salad would go great with a summer BBQ or try piled into the Garden Green Flatbread.

Raw Broccoli Salad

Raw Broccoli Salad

by | Jul 8, 2021 | Kitchen

Raw Broccoli Salad is so quick and easy to make and tastes absolutely delicious. Fresh, crunchy, zingy and creamy with pops of sweet and sour. It is so vibrant and full of flavour! This salad would be perfectly paired with your favourite grilled or roasted protein. A new favourite salad to take to gatherings and shared dinners.

It is great to incorporate raw vegetables into your diet as many vitamins can be lost during the cooking process. Broccoli is a great source of fibre and protein. Plus it contains iron, potassium, calcium, selenium, and magnesium as well as the vitamins A, C, E, K, and B vitamins including folic acid. Vitamins A and C are not heat tolerant, so they will decrease during the cooking process.

Raw Broccoli salad
raw broccoli
raw broccoli salad
raw broccoli salad

Raw Broccoli Salad

Yield: Serves 4-6

Ingredients

  • 2 medium Broccoli heads
  • 1 small Shallot
  • 3-4 baby Broccoli leaves or other *garden greens
  • 1/4 cup chopped Cranberries
  • 1 tbsp dried Goji Berries
  • 1/2 cup chopped Parsley
  • 2 small Fennel Fronds
  • 1 Tbsp Slivered Almonds
  • 1 small Lemon
  • 2 medium garlic cloves
  • 1/2 Avocado
  • 1 Tbsp Olive Oil
  • 1/4 tsp chilli flakes
  • 2 Tbsp Coconut Yoghurt
  • 2 Tbsp Water
  • Salt flakes to season
  • Fennel flowers and baby nasturtium leaves to garnish

Instructions

  1. Rinse your Broccoli and chop it into small pieces. Chop the dried end of the stem (compost) and then finely dice up the stem. Add to a large serving bowl.
  2. Drizzle on the olive oil and squeeze 1/4 of the lemon over the Broccoli. Toss to coat.
  3. Finely slice your shallot (mandoline makes this easy!) add this on top of the Broccoli.
  4. Slice up the baby leaves and parsley and add to the salad bowl. Squeeze over another 1/4 slice of lemon juice.
  5. Sprinkle over the chopped Cranberries, Goji berries and slivered Almonds.
  6. Scatter small pieces of the fennel fronds, fennel flowers, and baby nasturtiums to garnish.
  7. Mix up the dressing in a bowl by mashing the avocado, adding 1 tsp lemon juice, minced or finely chopped garlic, finely grate in the rind of 1/2 lemon, water, coconut yoghurt and a pinch of salt. Taste and season as desired.
  8. Drizzle over the salad and sprinkle the chilli flakes on top along with a pinch of sea salt flakes.

Notes

* baby greens can be spinach, young Broccoli or Cauliflower leaves, or similar.

Feel free to adjust to similar items you have available. All my recipes I like to incorporate what I have in my garden at the time so it is nice to be a little flexible.

© sustainableholly
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