A simpler slaw

June 15, 2011

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

For dressing:

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.


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