It is still just warm enough here in New Zealand to enjoy salad for dinner and with all the organic apples in abundance at the moment it was time for a ‘Slaw.
Our veggie garden is slowing winding down and we are finishing off the last of our lettuce and spinach crop; I had big bags of locally grown organic apples and carrots, so as all good salads do, this one just came together. Use whatever combination of lettuce leaves and spinach you like; baby spinach would work well as would shredded cabbage.
With the addition of nuts, seeds and dried fruit this Vegan Slaw Recipe is a wonderfully healthy and very tasty salad; full of essential minerals and vitamins including zinc, iron and protein. Great for a light dinner with toasted rye bread or as a side to a main meal.
Preparation time: 10mins
- 1 bunch English spinach, roughly chopped
- 1 butternut (Boston) lettuce, roughly chopped
- 1-2 carrots, grated
- 1-2 red apples cut into thin wedges
- ¼ cup sultanas (raisins)
- 1 ¼ cup chickpeas (cooked or tinned)
- 1/3 cup almonds
- 1/3 cup pepitas (pumpkin seeds)
for the dressing
- 2 tbs Vegenaise (egg free mayonnaise)
- ½ tbs red wine or apple cider vinegar
- ½ – 1 tbs cold pressed almond oil or olive oil
Dry roast the almond and pepitas by placing them in a large non-stick frying pan; heat them over a gently heat, tossing the pan often, until crisp and golden. Remove from heat and set aside.
Make the dressing by whisking the ingredients, with a little salt and pepper, until well combined.
Combine all the fresh ingredients together in a large bowl. Roughly chop the almonds and pepitas and toss through the salad.
Pour over the dressing and toss through the salad until well combined.
Serve as a side or as a light main meal with toasted rye spread with hummus.
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