With the hot weather this summer, I was looking for new ways to “spice-up” my salads, and also a way to use the ingredients of this slaw with out cooking them as this would have cause my greenhouse of a kitchen to self-combust, and me along with it. This would also go well with autumn salads, on burgers, warmed through some fresh cooked rice, in a stir-fry – the possibilities are infinite. You could also throw in other veggies like spring onions, sweetcorn, cabbage, make it your own!
You will need:
- 2 courgettes, grated
- 1 carrot, grated
- 3 red chillies, finely chopped (I used normal ones, but you can adjust the amount depending on your own taste)
- 1/4 cup ACV
- 1 thumb of ginger, peeled and grated finely
- 1 tbsp maple syrup
First of all , you’ll want to remove as much moisture from the veggies as possible, so mix the grated carrot and courgette together and pop into a sieve. Sprinkle over some salt and work this into the grated veg over the sink, squeezing out as much liquid as possible. Once the mix if no longer dribbling water into the sink, transfer into a mixing bowl. Add in all the other ingredients and mix well. Cover this and leave in the fridge for about 30 mins, then remove and strain out any unabsorbed liquid, without squeezing, we want all the flavour to stay in the veggies! Serve on the side of a dressed salad, in your sandwich, on a mushroom burger, in a stir fry. However you chose to enjoy this slaw, you are guaranteed to make it again as it is a perfect blend of spicy, sweet and sharp, with a lovely crunch of veg!