After seasonal excess, I crave a dish to revitalise my innards and reboot my digestion.
“Oh, herbacious treat! ‘Twould tempt the dying anchorite to eat…”
I love new age raw, as in for instance Kate Magic.
And coleslaw is a classic.
Ah, the classics never let you down. Tried-and-tested, refined by human habit, a classic endures for good reason.
Coleslaw traditionally uses cabbage, a seasonal winter vegetable brimming with goodness.
I use organic ingredients to get maximum nutritional benefits. Plus its farming practices save the soil and the bees.
Coleslaw recipe
Basically grate, grate and shred, shred as finely as possible. (How I bless my power-tool, the food processor) then cover liberally with luscious dressing.
1lb 8 oz (680g) each of grated carrots and white cabbage
1 pint (0.6L) well-blended dressing made truly-tangy with lemon juice and crushed garlic
– Juice of 1.5 lemons (organic lemons are more juicy because growth is steady not boosted by artificial fertiliser).
– 3-4 garlic cloves
– olive oil (organic ensures authenticity)
– balsamic vinegar
– natural yogurt (or replace with additional oil and vinegar)
– seasoning.
Thanks to nudge from John (below): I estimate for 500 ml dressing 300 ml yogurt + 250 ml olive oil with remaining ml: balsamic + lemon juice. I would squeeze the lemon juice and then add balsamic to taste (a good slosh).
Put the copious amounts of grated scrubbed/peeled raw carrots and finely shredded cabbage. Add the dressing, mixing well.
Versatile, serve it solo or with all manner of dishes including curries and hey – that left-over Christmas roast.
Real Food Lover 