Recipe: Raw summer veg ‘slaw
Invite your friends round for an alfresco evening of delicious drinks, canapés, barbequed meats and this vibrant, healthy, raw summer ‘slaw with pickled ginger and orange dressing.
This is a bit of a freestyle salad that can be made at any time of year with whatever vegetables are in season. Prepare it in advance to leave you time to enjoy some pre-dinner drinks with your guests.
20 sugar snap peas
20 green beans, topped and tailed
Large handful of broad beans
Large handful of peas
1 large carrot
1 medium candy beetroot
1 medium golden beetroot
1 medium green courgette
5 large radishes
1/2 red onion, sliced thinly and washed in iced water
Small handful of fresh tarragon, roughly torn
Small bunch of fresh mint, roughly torn
For the dressing:
1 tbsp pickled ginger, chopped
1 orange, zest of 1/4 and all the juice
2 tsp white wine vinegar
2 tbsp extra virgin rapeseed oil
– Lightly blanch the sugar snaps, green beans, broad beans and peas in boiling water, then refresh in iced water. Drain and leave to air dry. Pod the broad beans from their shells.
– Using a mandolin, carefully slice the carrot, beetroot, courgette and radishes finely.
– Place the dressing ingredients in a clean jam jar and, with the lid on, give it a good shake.
– Put all the ingredients together in a large bowl. Mix it up.
Fancy serving this at your next party but haven’t got the time? Get in touch with our team.