Pretty Pink ‘Slaw with Pomegranate Jewels
GLUTEN FREE, DAIRY FREE, SOY FREE, EGG FREE, PALEO
My brother and his lovely fiancé celebrated their engagement today at a beautiful reserve around the corner from my parent’s house. It was a day full of love, fun and happiness. Despite being a very chilly day for late November it made for a much more intimate ‘do’.
We celebrated while clustering together for warmth around tables laden with beautiful foods, bunting and fresh flowers. The smell of smokey barbequed food floated through the air and giggling children played in the grass completely unfazed by the frosty weather.
I made this Pretty Pink Coleslaw for the occasion and I’m pleased to report it was all happily gobbled up.
Recipe
FOR THE COLESLAW
1 large beetroot, peeled and cut into chunks
2 carrots, peeled and cut into chunks
½ small purple cabbage, cored and very roughly chopped
½ a pomegranate
100g mixed lettuce leaves
Handful of fresh coriander leaves, roughly torn
Handful of fresh mint leaves, roughly torn
2/3 cup almonds roughly chopped
FOR THE DRESSING
4 tbsp olive oil
1 ½ tbsp coconut vinegar
1 tbsp maple syrup
1/3 tsp salt
¼ tsp cracked black pepper
Method
Preheat the oven to 200C.
Place your roughly chopped almonds onto a baking tray and lightly coat in olive oil and a sprinkle of salt. Bake for 10 minutes or until golden brown and toasty. Set aside.
Place your beetroot, carrot and cabbage in a high speed blender and pulse until finely chopped. Be careful not to cut the pieces too fine, you want it to resemble a grated product, not puree! Alternatively you may wish to grate the beetroot and carrot, and finely chop the cabbage, this will just take more time.
Mix well in a large bowl with fresh mint and coriander leaves (be sure to reserve a few leaves to garnish the top of your salad).
To make the dressing, place all the ingredients in a small jar with a twist top lid. Shake well. Drizzle over your coleslaw mix and stir to well combine.
Line a large salad bowl with mixed lettuce leaves and tip your coleslaw into the centre.
Top with reserved mint, coriander, and toasted almonds.
To finish, remove the seeds from your pomegranate half and sprinkle over the top for a beautiful jewelled finish.
Enjoy!
