Okay, friends, let's talk about lunch! Not the sad desk kind of lunch, but the kind of lunch that makes you do a little happy dance in your seat. We're diving headfirst into the wonderful world of slaw – but not your average, mayo-drenched slaw. Oh no, this is a Rainbow Root Veggie Slaw, and it's here to shake up your midday routine!
I know what you might be thinking: 'Slaw? Isn't that kind of…boring?' And to that, I say: 'Hold up!'. This isn't your grandma's slaw. Think vibrant colours, satisfying crunch, and a flavour explosion that'll make your taste buds sing. Forget limp lettuce, this is all about the incredible texture and taste of root vegetables like carrots, fennel, celery and cabbage. The secret is in the slicing. We want those veggies paper-thin so they soak up the dressing beautifully and provide an amazing crunch and soft texture combo.
Now, you can grab a mandolin for this step – if you have one and are feeling brave – but a good sharp knife and a little patience works just as well. Once you've got your rainbow of shredded roots, it’s time for the dressing. A simple, tangy mustard vinaigrette is the star of the show here, but you can absolutely swap it for a creamy, cashew-based dressing if that’s your thing. We are all about options here at the Happy Veg Kitchen!
Don’t forget the toasted nuts! Walnuts or hazelnuts are my go-to for the lovely nutty crunch and taste which adds another layer of awesome flavour and texture. Then I personally like to add some tasty sides like shop-bought, chilli-infused gherkins (because why not?!), a dollop of hummus or baba ganoush, and some toasted bread for dipping – Turkish pide if I can get it, but good old sourdough is a perfect substitute. I'm telling you, it is a flavour extravaganza!
This slaw isn't just delicious; it's also a nutritional powerhouse. We're talking gut-healthy fibre that'll keep you full for hours, plus a whole bunch of vitamins and minerals from those amazing veggies. It's the kind of lunch that makes you feel good from the inside out, and keeps the doctor at bay, well…almost!
Rainbow Root Veggie Slaw Recipe
Serves: 2-4 Prep time: 20 minutes Cook time: 5 minutes
Ingredients:
For the dressing:
- 30 ml / 2 tbsp walnut oil (or extra virgin olive oil)
- 30 ml / 2 tbsp lemon juice
- 15 ml / 1 tbsp maple syrup
- 10 ml / 2 tsp wholegrain mustard (adjust to taste)
- Salt and pepper, to taste
For the slaw:
- 30g / ¼ cup hazelnuts or walnuts
- 2 celery stalks
- 1 small fennel bulb
- ⅛ small red cabbage
- 1 large carrot
- 8 radishes
- ½ sweet and crisp apple (Jazz or Pink Lady work great)
- A handful of fresh parsley, finely minced
Optional extras for serving:
- Pickled gherkins
- 1-2 tbsp hummus, baba ganoush or another dip
- Your favourite bread (Turkish Pide, sourdough or pita are all good)
Instructions:
Make the dressing:
- In a medium bowl, whisk together the walnut oil, lemon juice, and maple syrup until emulsified.
- Add the mustard, salt, and pepper to taste.
Prepare the slaw:
- To toast the nuts, spread them on a baking tray and roast at 180°C (355°F) for 8-10 minutes, or toast them in a small frying pan until fragrant and golden, tossing frequently. Let them cool and chop them roughly.
- Finely slice or shred all the vegetables, using a mandolin or a sharp knife. Shred the apple half into four equal pieces.
- In a large bowl, combine the shredded vegetables, parsley, and toasted nuts.
- Pour the dressing over the slaw and toss everything to coat.
- Serve alongside your chosen extras – hummus, gherkins, bread – for a truly satisfying plant-based meal.
Notes:
- Make sure your wholegrain mustard is vegan, check the labels to be sure! Some brands use honey.
So there you have it, a slaw that is not just good for you, but will excite your taste buds too! This recipe is a great example of how simple ingredients, some decent knife skills and a little creativity can make lunch times exciting. Let me know how yours goes down!
Enjoy, and happy cooking!