It’s perfectly adequate to just use shredded cabbage and a basic vinaigrette dressing to make a coleslaw, but here is my version with the addition of beetroot, mandarins and seeds — can’t help throwing seeds and fruits into vegetable salads! Given the sweetness of the raw beetroot and the mandarins, there is little need for adding extra sugar. The beetroot is crunchy, and it colours everything in the bowl. Soy sauce is optional but it will add beautiful depth to this dish. Try it and see what happens when the flavour from the East meets a salad from the West.
- ¼ cabbage, washed and shredded
- ½ beetroot, thinly sliced
- 1 tbsp apple cider vinegar
- ½ tbsp soy sauce (optional)
- 3 tbsp olive oil
- 4 mandarins, peeled and split into sections
- 1 tsp Dijon mustard seeds
- 1 tbsp pumpkin seeds and/or 1 tbsp sunflower seeds
Put the cabbage, beetroot, vinegar and soy sauce in a large bowl. Squeeze the mandarin sections over the bowl with your fingers to let out half of the juice then add the rest to the bowl.
In a small pot, add the olive oil and all the seeds. Heat the oil on medium heat. When the oil gets hot and the seeds start to turn slightly brown, immediately remove from heat and pour it over the cabbage mix. Mix well and serve.
With a beautiful coleslaw that can be made in so little time, I question the need for the overly sweet and oily supermarket deli version; as for the store-bought mayonnaise, I have always wondered what “amazing” food technology has gone into making a bottle of mayonnaise which consists of less than 5% of egg (if there is any at all). Just imagine what could happen if we put half of that effort into making real food.