Shredding salad

I’ve named this salad “Shredding Salad” after a friend of mine requested the recipe, saying he was in shredding mode (definition: weight loss) post an indulgent tropical holiday. While I’m not entirely certain that this salad alone will give him the results he’s after (I wish!), I do know that this is a salad crammed with the best of the winter’s limited bounty. It’s just the thing to make you feel like you’re back on track after too much of the good (but not necessarily good for you) stuff.

This is really a combination raw energy salad with slaw. I chop, shred and grate whatever vegetables are looking good, toss through herbs and roasted seeds or nuts, and dress. I have focused largely on red vegetables, partly because I love the colour, partly because they have loads of antioxidants. Sadly I can’t take the credit for the dressing – this is a delicious dressing from Ripe Deli that I’ve modified slightly to suit my own taste.

This is wonderful on it’s own, but can be paired with any protein – grilled chicken, salmon or beef. It would also be great with some crumbled feta or cubes of crisp, pan fried haloumi mixed through. This is a generous salad, but will last well in the fridge (covered please!) for at least 3 days, longer if you keep the dressing separate.

SHREDDING SALAD

1/2 red cabbage, shredded
1/2 red onion, finely sliced
1/2 bulb fennel, finely chopped
1 carrot, grated
1/2 beetroot, grated
2 stick celery, finely sliced
1/3 cup raisins
1/2 cup sunflower and/or pumpkin seeds, toasted
1/2 cup coriander leaves

Dressing:
2 Tbsp pomegranate molasses
2 Tbsp balsamic vinegar
1/4 cup lemon juice
1/4 cup olive oil
1 Tbsp honey

  1. Combine all salad ingredients together in a large bowl
  2. Pour dressing ingredients either into a bowl and whisk together until emulsified, or into a jar and shake until combined
  3. Dress salad and season to taste

 

Notes:

  • You can change out the raisins for other dried fruit. Sultanas, cranberries or goji berries are also good.
  • Instead of seeds, try roasted almonds, hazel nuts or brazil nuts
  • If you don’t like coriander, change out for mint or parsley
  • Finely chopped broccoli or brussels sprouts, or grated celeriac would make a good addition to this salad also (especially once fennel is out of season).
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s