When it’s colder than a witch’s titty outside there aren’t many people who go around craving a nice refreshing salad. Hot soups, hot stews, hot baths, hot water bottles – that’s what it’s all about. But listen to your ol’ friend Miss Best when she says that getting some raw veggies in you is an excellent thing to do. Even at the tail end of winter. Especially then; when you probably need a proper boost of vitamins and good stuff to keep away all the cold and flu bugs, and to keep your energy pepped (despite the winter gloom). Besides, I don’t know about you, but if I don’t have anything fresh and raw with those cosy hot soups and stews I just feel all shrivelled up and lethargic.
But your usual lettuce, tomatoes, cucumbers aren’t in season at this time of year; so they’re expensive and not particularly sexy in the taste department. Nor are they very good at satisfying an increased winter appetite. So just forget about them! Lettuce is for losers at this time of year. It’s all about the roots! And our cruciferous heroes like red cabbage and broccoli. These beauties are great value at this time, locally grown, ridiculously packed with vitamins and antioxidants and will fill you up way more than your bag of lettuce will. Cruciferous veggies have been shown to reduce the risk of several types of cancer too. They also reduce inflammation, which can cause and aggrevate conditions like arthritis and Crohn’s disease. How could you possibly say no to that?
The dressing is also brilliantly packed full of nutrients like calcium and B vitamins.
So this is what is on my plate on most days during the colder months. I’m going to give you a very loose recipe so that you can switch things about to suit what’s in the fridge and what you’re in the mood for. It’s really good! And if you are in a naughty food mood, this slaw goes really well with things like veggie burgers.
Mix any combination of these:
- Grated red cabbage
- Finely sliced pointed cabbage
- Grated brocoli
- Grated carrot
- Grated raw beetroot
- Finely sliced apple
- Finely sliced red onion or leek
- Grated courgette
- Chopped herbs like parsley and coriander
- Pumpkin and/or sunflower seeds
The Dressing (4 servings)
- 3 Tbs Apple cider vinegar (raw and organic, if possible)
- 6 Tbs Tahini (sesame paste) (raw if possible)
- 1 Tbs Nutritional yeast flakes
- 1/2 clove crushed garlic (optional)
- 1/2 tsp Turmeric (optional)
- A good pinch of Sea salt and black pepper
Mix all the dressing ingredients together and slacken with a little water to get a thick cream consistency. Mix well into your veggies and enjoy.
You can also make a lighter dressing with just apple cider vinegar and a nice healthy oil like hemp oil or flax oil ( for your omegas) and a little salt and pepper.