This is a great recipe to kick-start the New Year; it’s light, super-healthy and still uses the best of the vegetables that we have in season here in the UK. It is also very easy to make, especially if you own a food processer which can chop and grate the vegetables in a matter of seconds. It also happens to be vegan, gluten-free and raw! The richness of the tahini in this vegan salad works wonderfully with the sweetness of the apples and raisins, especially when offset by the sharp tanginess of the cider vinegar. I would serve this dish as part of a salad selection, perhaps with a quinoa salad, a dip and some protein. However, it’s also excellent as a crunchy side to a stew and rice, or combined with some falafel and homous inside a flatbread or tortilla wrap. The possibilities are endless!
One thing to note is that it doesn’t keep too well because the vegetables start to release water, and the taste deteriorates over time; I would suggest combining the dressing and the vegetables just before you intend to serve.
For the dressing:
60g cider vinegar
15g flat-leaf parsley (plus more to garnish)
2 small sweet apples (I used gala), cored and de-seeded
½ tsp salt
½ tsp pepper
¼ tsp dried chilli flakes
For the salad:
Half a red cabbage
- To prepare the dressing, use the small component of a food processer to whizz up all the ingredients. If you don’t own an electric mixer, grate the apple manually and whisk up all the ingredients in a bowl. The dressing is quite a stiff mixture; this is because the salt in it will encourage the vegetables to release moisture and if it were runnier, the whole dish would end up being too ‘wet’.
- Grate (or use the grating attachment from a food processer) to grate the celery, carrots and cabbage.
- Combine the dressing, the vegetables and the raisins in a large bowl. I find it easier to mix using my hands to make sure everything is incorporated.
- Garnish with some springs of parsley for colour. Enjoy!