We may only just be easing into autumn but we can’t wait until winter to make this vibrant and satisfying slaw. Created by Xochi Balfour for her wonderful book The Naturalista, it’s the perfect recipe to mark World Vegetarian Day on October 1.
A handful of walnuts
½ red cabbage, shredded
½ savoy cabbage, shredded
1 pear, cored and thinly sliced
A handful of fresh mint, roughly chopped
For the dressing
3 tsp Dijon mustard
3 tbsp olive oil
3 tsp apple cider vinegar
The warm mustard and hearty savoy make this slaw ideal for the colder months, with the hot kick of Dijon helping to fight off the cold. The classic pairing of pear and walnut is brought to life with fresh mint and the whole thing is so quick to throw together – perfect with a Sunday roast or for a packed lunch on the go.
Lightly toast the walnuts in a dry frying pan over a medium heat for
4–5 minutes, taking care not to burn them. Set aside to cool and then roughly chop.
Place the shredded cabbage, pear and most of the mint in a large bowl.
Mix the dressing ingredients together in a glass or jug and toss over the salad, mixing thoroughly and seasoning with salt to taste. Serve sprinkled with the walnuts and remaining mint.
Taken from The Naturalista bu Xochi Balfour, published by Headline, £25.00.