Middle Eastern Inspired Slaw

Name: Middle Eastern Inspired Slaw
Prep time: 15 min
Ingredients: 2 cups red cabbage finely sliced; 2 beetroots (peeled, sliced into matchsticks); 1 carrot (unpeeled, scrubbed, sliced into matchsticks or peeled into shavings); 4 radishes (finely sliced); 1 green chilli (finely sliced (optional)); 3 spring onions (finely chopped); 2 blood oranges (one halve juiced, the other oranges, peeled & segmented); 2 tbsp dried sour cherries or raisons ((optional)); sumac to sprinkle ((optional)); 1 tbsp shiraz vinegar ((red wine vinegar or lime juice)); 3 tbsp blood orange juice; 1 tbsp pomegranate molasses (or aged balsamic); ¼ tsp rose water ((optional) ); ¼ teaspoon maple syrup or honey; salt

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My kinda food, it’s vibrant, full of flavour and very good for me too!

I wanted to create a fresh tasting salad to go with many of my Middle Eastern inspired dishes.

Something vibrant and nourishing that will not only add colour and crunch but will tick all my nutrition needs too.

Weekly veg box winner

I get a weekly veggie box and I often feel like tucking right into it! A slaw made by finely slicing or shredding raw ‘just arrived’ veggies is such a fantastic way for me to eat the vibrant veggies straight away.

Use A N Y in-season veggies

This is not really a recipe but more of a treasure trove of flavour ideas to think about when making a slaw. Red cabbages are in season and I am completely drawn to their colour (who isn’t?) so I know by adding finely sliced red cabbages to my slaw’s that I am on the right track in creating something vibrant!

Apart from aubergines and potatoes, I can’t really think of any veggie you can’t add to a slaw. Just think about textures, you want to add the right combination of really crunchy veggies, like any brassicas or carrots with softer leaves like kale. Go easy on the onions as I find them overpowering after a day or two.

Adding sweet chewy things like raisons, dried cranberries or sour cherries are great ways to add flavour and texture.

Middle Eastern Ingredients

Sumac – Is made from crushed sumac berries and it adds a citrus tang to dishes. It is now widely available at supermarkets.

Rosewater – A flavoured water made by steeping rose petals in water its a staple in Middle Eastern cuisine and it adds a slight floral note to dishes. A word of caution though, the flavour can easily overwhelm so a little goes a long way.