Culture Street

Food

Squash, cabbage and carrot slaw

On November 14, 2014

Raw squash flesh brings vibrant colour and nutty flavour to this gorgeous-looking slaw, which you can keep in the fridge for a couple of days and dig into as you please. Use a small squash or culinary pumpkin, rather than a swollen Halloween monster. My favourite varieties include butternut, kabocha, onion squash and Crown Prince.

Serves 4Ė6 as a side
75g sunflower seeds
300g chunk of squash
2 medium carrots (about 150g in total)
ľ small red cabbage (about 400g), core removed
Finely grated zest and juice of 1 orange
Sea salt and freshly ground black pepper

FOR THE DRESSING
1 teaspoon English mustard
1 teaspoon runny honey
2 tablespoons cider vinegar
4 tablespoons extra virgin rapeseed or olive oil

If youíve got time, lightly toast the sunflower seeds in a dry pan over a medium heat. This isnít essential but it does develop their nutty flavour. Leave to cool.

Peel and deseed the squash and grate it coarsely into a large bowl. Peel and grate the carrots into the same bowl. You can do this with the coarse side of a cheese grater but of course itís much quicker if you use the grating attachment on a food processor.

Use a sharp knife to finely shred the cabbage and add to the bowl. Add the orange zest and juice, sprinkle in the sunflower seeds and mix everything well. Season with salt and pepper.

For the dressing, shake all the ingredients together in a jar with a pinch of salt and a grinding of pepper until emulsified.

Pour the dressing over the slaw and mix well. Taste and add a little more salt and pepper if necessary, then itís ready to eat. This will keep for 2 days in the fridge.

VARIATIONS
Veg swaps Though it looks stunning with red cabbage, this works just as well with finely shredded white cabbage. You can also swap small, firm parsnips for the carrot.

Recipe and images taken from River Cottage Light & Easy by Hugh Fearnley-Whittingstall, published by Bloomsbury, $49.99

You Might Also Like

Food

Julie's Coconut Cake

Last year I was asked by a dear friend of mine, a beautiful baker and cake decorator, to make her a coconut cake. She was fighting for her life at...

On November 27, 2015

Food

Holistic Wellness at Vivenda Miranda

 

On August 22, 2018

Food

Salted Caramel Slice

Our variation of the classic caramel slice has a modern twist ó a crunchy polenta base, rich sticky caramel, all finished off with a sprinkling of sea salt flakes.

On September 25, 2015
 

Food

Deliciously Ella's Pad Thai

Such a delicious dish, I think it may end up being a favourite recipe for lots of you... itís certainly very popular in my house! Itís inspired by a recipe...

On February 5, 2016

Food

Chicken Saltimbocca with Spinach

This is an absolute classic. Everyone in the family will love this one. I like doubling the recipe and making this when my friends come over for dinner.

On January 26, 2018

Food

Morning Tea Slice

This scrumptious raw recipe comes from my friend and former River Cottage colleague Nonie Dwyer and the title sums it up nicely Ė these fruity bars are great with your...

On November 7, 2014
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au