I got the inspo for this recipe from a store bought version but as I’ve always the ingredients to hand or in the store cupboard I find it easy and quick to just make my own! (much cheaper too). It makes a lovely side or a nice fat-free accompaniment for added crunch & lots of flavour to wraps or burgers.
I topped a home made veggie falafel burger with hot wasabi rocket & my spiced crunchy slaw with a serving of baked wedges. No, the bun wasn’t a health conscious choice but it was the weekend… 😀 You could swap for a wholemeal roll, sandwich thin or wrap.
Ingredients:
2 grated carrots (or julienne)
1/4 white cabbage (shredded fine)
1/2 a small white onion (finely sliced)
For the liquid:
1 cup white wine vinegar
1 cup apple cider vinegar
1 tsp mustard seeds
1 tsp dill seeds
pinch dried red chillies
pinch sea salt & ground black pepper
Optional: pinch of star anise (just grate a little with a fine grater as you would nutmeg)
This can be made either hot or cold. Personally I can’t be bothered to faff around heating this up plus it stinks the house out but! it does intensify the flavour.
Hot Method
- Put all the seeds in a dry small saucepan and heat very gently. When you smell the aromatic oils being released, tip in the chilli, salt & pepper and if using, the star anise.
- Then immediately pour over the vinegar and simmer gently for 5 minutes.
- Put the vegetables into a clean jar and pour over the hot liquid. Seal and leave to cool. Refrigerate once cold. You can store the mix for up to 2 weeks but make sure all the vegetables are fully submersed in the liquid.
Cold Method
- Bash the seeds in a pestle & mortar to break, dont fully crush. Tip in a jug, add the chilli, salt & pepper and if using, the star anise.
- Pour in the vinegar and stir well.
- Put the vegetables into a clean jar and pour over the contents of the jug. Seal and refrigerate. You can store the mix for up to a week but make sure all the vegetables are fully submersed in the liquid.
Tip – try using other vegetables such as cucumbers, cauliflower, asparagus, bell peppers, chillies, fennel, green beans – the variety is endless so use what’s in season (or what you have a glut of presently). There’s always something in that salad box!
This would be syn free for food optimisers.
