Pic of Pear, parsnip and red cabbage slaw

Pear, parsnip and red cabbage slaw

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Salads

Pear, parsnip and red cabbage slaw

Starter Serves 6 15 min
A selection of raw winter veg. Treat it as a slaw over the festive period, serve it as a salad alongside cold cuts, or extend into a quick lunch by adding some cooked lentils and toasted nuts to the mix. If you put it anywhere near roast beef, then consider adding a dab of horseradish.

Ingredients

  • ¼ red cabbage, very finely shredded
  • Handful of radicchio or chicory leaves, roughly torn
  • 1 beetroot, peeled and cut into fine matchsticks
  • 2 tbsp red wine vinegar
  • ½ tbsp Dijon mustard
  • salt and pepper
  • 1 pear, finely sliced or peeled
  • 1 parsnip, cut into fine matchsticks
  • ½ red onion, finely sliced
  • 1 tsp poppy seeds
  • pinch of allspice
  • 2 tbsp olive oil
  • Small bunch of parsley, roughly chopped

Method

Prep time: 15 min
  • Step 1

    Prepare the cabbage, radicchio and beetroot. Mix them together in a large bowl with the vinegar, mustard and a good pinch of salt. Leave for 10 mins while you prepare everything else.
  • Step 2

    Add everything else and mix thoroughly. Season with salt and pepper to taste.