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Seasonal Sides: Warm Winter-Slaw

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Bristol

It’s time to cook up another storm with Avocado Please! Here’s our next installment of ‘Series of Sides’. Missed the last recipe? Find the first recipe right over here


Following on in our Christmas Wriggle recipe series, ‘Series of Sides’, I am introducing my second festive side to the party; warm winter slaw. This second side dish, similarly to the carrot and fennel seed balls, is something we hope you will be able to incorporate into many of your festive dishes and hopefully more. We’ve taken some traditional festive Brussels, a few super leaves and some additional fruits and vegetables for good measure, in the hope that you can use up some left over vegetables and transform them into our delicious and wholesome slaw.

As the Christmas menu can get quite sauce and gravy heavy it’s refreshing to break it up with an overload of vegetables in this warmed slaw. Ours is a vegan version we’ve used soy cream, but feel free to adapt that as you wish – maybe a a cashew cream or dairy version is more your thing. Also, the addition of different seeds and nuts would work perfectly well; it could be the perfect accompaniment to a wholemeal wrap and the left over turkey on Boxing Day.

The reason I decided to warm the slaw is to celebrate it’s versatility – for such a delicious and moreish addition to a spectrum of dishes, why is nobody warming the thing? I mean, you can eat it as crunchy, as saucy, as vegetable heavy as you like: is there a coleslaw policy that we’re missing?

This question led me to one and only one conclusion: warm winter-slaw.

Coleslaw creatively packs in an impressive amount of vegetables, the opportunity for fruits and herbs, and an excellent selection of green leafy goodness; with our version including the ever fashionable super green of the moment, kale. Kale is off the charts when it comes to nutrients. It’s the best green in terms of antioxidants and it’s also a good source of vitamin A, vitamin C, calcium and cancer-fighting phytonutrients. Besides it has also tons of fiber — one cup of this vegetable packs 90 mg into only 36 calories —while also helping to regulate enzymes that assist in detoxing your liver. Not only that, when it’s tamed by the smooth soy cream goodness and forever-seductive pops of pomegranate, you know you’re in for a treat (or at least almost balancing out your festive indulgences).

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Ingredients:

This should serve 4 and the ingredients list here should allow for a light cream coating for the vegetables, possibly consider 300ml of cream if you prefer it richer.

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Reference:

Half a large savoy cabbage

1 chicory bulb

100g kale

Half a large, white onion

1 garlic clove

3 tbl spoons fennel seeds

8 Brussel sprouts

250g pomegranate seeds (or 1 large pomegranate)

2 large handful of dill

200ml soy cream (or any non-dairy alternative)

Kosher salt (generous pinch)

* The ingredients list here should allow for a light cream coating for the vegetables, possibly consider 300ml of cream if you prefer it richer *

Rinse all the vegetables and set aside for prep. Finely slice the cabbage, sprouts, chicory and kale, then put them on to steam for around 15 minutes; checking regularly throughout, as you don’t want them to go soggy – al dente is your aim.

Finely slice the onion and fry it off in some water on a high heat (use oil if preferred, but remember the soy cream is already fairly fatty). Add the garlic, fennel seeds and cream, then allow to fry on a medium heat for around a minute.

The vegetables should be warmed through and soft but not too floppy; add them to the pan and mix quickly, coating them in the cream sauce. Once covered, allow another minute for frying time. To serve: top with the pomegranate, salt and the dill, breaking it very finely over the top.

Happy feasting, and merry Christmas from all at Wriggle and Avocado Please


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Paris is the genius behind vegan and lifestyle blog Avocado Please. Exploring cities, cooking up a mighty storm and talking all things wellness, it’s one of those blogs you can lose yourself for hours browsing and discussing. Her recipes are absolutely fantastic and we had an incredible time shooting this series of posts with her. There’s a lot more to come so keep your eyes peeled.

Want to see more from Avocado Please? Head on over to here website, check out here Facebook or follow her on Twitter to stay well and truly engaged with vegan treats, interviews and plenty more.


 Images: Daniel Waller

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