You might not think that these cold grey days lend themselves to salad, but for me they are all about coleslaw. Not the stuff you buy expensively in plastic packs at the supermarket, but the stuff I make myself for myself.
The colours sing – red cabbage, white cabbage, carrots, beetroot. The act of standing slicing and grating is relaxing.
Standing in front of the window, a cup of tea by my side, slicing and thinking. Such a soothing activity.
I always make far more than I need that day. Enough for several days at least.
It keeps really well in a plastic box in the fridge. The ingredients change depending on what’s available and what I fancy. Celeriac, brussels sprouts, apple might also find their way in there.
Each day I dish myself up a large bowl and add a dressing and maybe a topping. My preferred dressing is simply balsamic vinegar. Malcolm prefers mayo. Oil and vinegar go well. A Thai inspired dressing goes well with raw peanuts as a topping. Other toppings are toasted seeds, or dried fruit. Nothing ‘plain’ or ‘boring’ about this salad.
Lucky me, I can buy all these ingredients produced locally, at our local Farmer’s Market and at sensible prices. The carrots are the only vegetables here not from there at this time of year.
No recipe needed, just a knife, some raw ingredients, a few minutes preparation, and your imagination. And a lot tastier and cheaper than buying ready made from the supermarket. Happy eating!
What salads can you make in winter from local ingredients?