Fresh and Crunchy Winter Salad

I love all those root vegetables in the winter, roasted, pureed, soup-ed  – good hearty comfort food.  But every now and then don’t you crave a fresh salad?  Something raw and colourful?  Try this red cabbage slaw.

Quarter of a red cabbage, shredded finely

One large (or two small) carrots, grated

Half a shallot, finely chopped

An apple, peeled, cored and grated

Mix in the following sweet and salty dressing:

1 large tbsp mayonnaise

1 tablespoon cider vinegar (or lemon juice)

1 tablespoon sweet chilli sauce (or pinch of powdered chilli and a teaspoon of sugar)

2 teaspoons Thai fish sauce

2 tablespoons of olive oil

You can also add a tiny bit of toasted sesame oil if you have some.

Double up the ingredients for more people, and this salad does keep well in the fridge for a couple of days.

Play around with other shredded or grated ingredients, such as grated raw beetroot, grated celeriac, and of course shredded white cabbage.  You could also replace the mayo with yoghurt for a lower fat version.