Raw slaw

Raw slaw

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is a fantastically fresh and crisp salad – enjoy it as a refreshing side dish to a heavy meal. If you like, prepare it ahead of time as it will keep fresh in the refrigerator for up to three days.

Ingredients

Quantity Ingredient
200g green cabbage, finely shredded
200g red cabbage, finely shredded
1/2 carrot, cut into fine matchsticks
1 celery stalk, thinly sliced on the diagonal
1 green apple, finely sliced
5 red radishes, finely sliced
2 tablespoons mint leaves, roughly chopped
2 teaspoons sea salt
50g walnuts
1 small handful shiso leaves
30g raisins
2 teaspoons brown rice vinegar
2 teaspoons mirin

Method

  1. Combine the cabbage, carrot, celery, apple, radish and mint in a large bowl. Sprinkle the sea salt over and mix thoroughly with your hands, using a kneading motion. Place the ingredients in a pickle press or cover with a plate and weigh down with a heavy object for 1–2 hours.
  2. Meanwhile, roast the walnuts in a preheated 170°C oven for 7 minutes, or until golden. Allow to cool, then roughly chop and set aside.
  3. Remove the ingredients from the pickle press and squeeze out the excess liquid. If the mixture is too salty, rinse quickly under cold water in a fine sieve. Transfer to a serving bowl, fold in the roasted walnuts, shiso leaves and raisins and pour on the brown rice vinegar and mirin. Mix well and serve.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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