Spring is finally actually here (we hope!) and it’s the perfect time to start experimenting with some salads.
I’ve always loved slaws as they’re just so versatile. Add to basic greens and you have a colourful salad, add to a sandwich or just serve as a side to add some raw goodness to a main dish.
These are my top three never fail slaws to add some colour and zest to a meal, whilst only taking minutes to prepare. They will all keep for a couple of days in the refrigerator ready for you to enjoy whenever!
Fennel and orange slaw
Crunchy anise flavoured fennel is mixed with sweet orange and sharp red onion in this super colourful slaw. The fennel will discolour quickly so make sure you work fast with the dressing.
- 1 bulb fennel
- 1 large carrot
- 1 orange
- 1/2 red onion
- Small handful of fresh parsley
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- Sea salt and freshly ground pepper
To make the salad, finely shred the fennel and grate the carrot. Cut the orange into segments and cut each into small pieces. Finely dice the red onion.
In a small bowl, mix all the dressing ingredients together.
Toss over the vegetables and mix well. Sprinkle over finely chopped fresh parsley and mix again.
A classic French dish which I always make lighter using natural yoghurt instead of mayo. I’ve also given this a West Country twist using local apple cider vinegar instead of the traditional red wine version. Just don’t be tempted to use English mustard, as the celeriac needs the softer flavour that comes from French.
- 450g celeriac
- 1 tsp mustard (either Dijon or wholegrain)
- 1 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 tbsp fresh parsley
- 8 tbsp plain yoghurt (dairy or non-dairy)
Peel and quarter the celeriac, then either grate or shred in a food processor.
Add all the other ingredients and mix thoroughly until the celeriac is fully coated.
Carrot and chia seed salad
A great way to boost your omega 3 with chia seeds that isn’t a pudding! As well as giving this salad a nutrient boost they add great texture. Don’t worry if the seeds will absorb some of the dressing if made in advance.
- 2 carrots
- Juice of 1/2 a lemon
- 1 tbsp olive oil
- 1 tbsp runny honey
- 2 tbsp raisins
- 1 heaped tsp chia seeds
Peel the carrots and grate. Add all the other ingredients except the chia seeds to a small bowl and mix thoroughly.
Pour over the grated carrots and sprinkle in the chia seeds.
Mix everything well until completely coated and serve.