Pleased to see people buying the ready-made salads, Vicki, of Natural Fayre, has been making for the Wild Carrot in Buxton. A few of you have asked for the recipe so that you can prepare it for yourselves at home. I wrote up the broccoli one in an earlier post. Today, by popular request, I’m writing up the coleslaw with ginger and honey dressing.
It’s a lighter slaw for the summer months when you fancy something crisp, crunchy and a contrast to your salad greens. Vicki has been adapting the recipe from week to week, improvising on the fruit front; last week subbing apricots and oranges for the sultanas, for instance. You can varying it too, of course – that’s the beauty of doing it yourself – but here is the original version:
1/2 head cabbage, shredded
2 carrots, grated
Handful of sultanas, soaked
Knob of ginger, skinned & grated
1/2 lemon or orange, juiced
2 tsp honey
1-2 tbsp good quality oil
Pinch of salt, to taste
– Mix shredded cabbage, grated carrots & soaked but drained fruit together in large mixing bowl
– Combine dressing ingredients by shaking in jar with tight fitting lid
– Pour dressing over salad and toss to distribute. Season to taste. Serve.
Also nice with some thinly sliced radishes or fennel. If you come up with a better twist, please share it with us.
Will keep for 2/3 days if chilled.
Vicki and I are working on new salad combinations now, so even if you master this, don’t stop popping into the shop to see what’s fresh.