Kaleslaw has been my go-to salad all winter. Thanks to affordable, mixed bags of already shredded kale, cabbage, broccoli and Brussel sprouts, I can make this salad in less than 10 minutes and it will last for several days in the fridge. It also travels well in packed lunches.
For a burst of bright colour and extra nutrients and flavour, I sometimes peel and shred in a raw beet too.
For the salad
4 cups of shredded mixed kales, cabbage, broccoli and Brussel sprouts
1 granny smith apple cored and diced, but not peeled
1 rib of celery sliced
¼ cup raisins (optional)
¼ cup chopped walnuts (optional)
1 raw beet, peeled and shredded (optional)
For the dressing
1/3 to ½ cup vegan mayonnaise
¼ cup plain vegan yogurt
The juice of ½ lemon
1 Tbsp maple syrup
½ tsp salt
1 tsp Dijon mustard
A few grinds of pepper
Mix all the dressing ingredients in a medium sized bowl. Add the salad ingredients and toss to combine. This salad is even better if left to sit for an hour or more to let the flavours combine.
Does anyone else notice their tastes change through the seasons? We’re in the heart of a Canadian winter now and I just cannot get enough of root vegetables and cabbages, kale and broccoli. Perhaps they just happen to be the most appetizing produce available this time of year or maybe our dietary needs really do change with the rhythm of the year.
This salad is earthy and delicious but also sunshine-y with a bit of spice. It’s perfect for brightening up the still-too-short winter days.
I used a food processor but you could make this dish using a grater and a good knife.
Let’s get started!
2 large beets cleaned and peeled.
2 medium or 3 carrots cleaned
2 Tbsp raisins (any type) OR 2 dates with the stones removed
1 shallot peeled
2 Tbsp vegan mayonnaise
1 Tbsp lemon juice (about 1/4 of a lemon)
½ Tbsp maple syrup
1/2 Tbsp curry powder
½ tsp garam marsala
¼ tsp ground ginger
2-3 clementine or mandarin oranges
Whiz the raisins, shallot, and clementines (or mandarin oranges) in a food processor. You’ll end up with a pulp. Remove this pulp and place it in a medium-sized bowl. Add the mayonnaise, lemon juice, curry, garam masala, ground ginger and maple syrup and blend to make the slaw dressing.
In the same food processor – no need to clean it – switch the blade to finely grate the carrots and beets.
Add the grated veggies to the salad dressing and toss to combine. You’ll have a furiously fuchsia salad!
Serve up and enjoy. This dish will last for 3 days in the fridge.
I’ve been eating this curried carrot slaw all summer and autumn and sharing it with friends too. It’s hugely popular – mix of creamy, sweet, crunchy, spicy, and tangy and it’s good for you. It’ll last for days in the fridge (though it’ll be gobbled up before then) and as the weather turns colder, I’m experimenting with adding in other root veggies – white turnips, kohlrabi, rutabaga etc. Give this one a try. It’s quick and easy and a brilliant side with everything!
In this photo, I’ve used a mix of different coloured carrots – yellow, orange and purple.
2 ½ cups grated carrots (or mix it up with up to one cup of other grated root veggies)
4 Tbsp vegan mayonnaise
2 Tbsp lemon juice (about 1/3 of a lemon)
1 Tbsp maple syrup
1 Tbsp curry powder
1 shallot minced
1-2 Tbsp raisins
1 – 2 Tbsp shelled pistachios (optional)
In a medium-sized bowl mix the mayonnaise, lemon juice, maple syrup, curry powder and minced shallot. Add the raisins and carrot and toss to combine. Serve topped with a few pistachios.