This is a crisp, crunchy, sour and smoky vegan salad. I love the colourful combination and enjoy serving it as a side dish or light lunch. Pickled foods are a growing trend because they are a great source of healthy probiotic bacteria, which may improve digestive health. Clementines are at their best now – do buy the seedless variety to speed up making this recipe.
SERVES: 4. Preparation Time: 20 Minutes, Plus pickling. Cooking Time: 5 Minutes
- 50ml malt vinegar
- 75ml cider vinegar
- 1 teaspoon yellow mustard seeds
- Pinch salt
- 1 red onion – peeled and sliced into thin rings
- 450g red cabbage
- 250g carrots – peeled
- 6 clementines – peeled and sliced
- 5 tablespoons pickling liquor
- 100ml tahini
- 1 teaspoon wholegrain mustard
- 1 teaspoon maple syrup
- 1 tablespoon poppy seeds
- 100ml warm water
- 3 tablespoons smoked almonds
Garnish: Sprigs of parsley
- Warm the vinegars, 120ml water and mustard seeds in a small saucepan
- Bring to the boil and then remove from the heat. Add the salt and onion, then cover and leave for 25 minutes.
- Finely shred the red cabbage and slice carrots into shavings using a vegetable peeler. Toss the cabbage, carrots and clementines with one tablespoon pickling liquor.
- Make the dressing by mixing the tahini with four tablespoons pickling liquor, mustard, maple syrup, poppy seeds and water.
- Drizzle the dressing over the salad. Top with smoked almonds, sprigs of parsley and pickled onions drained from the liquor.
Next cookery class:
Thursday, 23 January: Fancy Vegan
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