RECIPE: Autumnal Raw Slaw & Green Caesar Dressing

Salads are not merely a summer thing
ByJasmine BandaliMonday , 06 October 2014
RECIPE: Autumnal Raw Slaw & Green Caesar Dressing
© ITP Images

INGREDIENTS

FOR THE SALAD

250g red cabbage shredded finely on a mandolin

200g grated carrot

100g raw beetroot sliced finely on a mandolin

100g grated raw celeriac 

50g mung bean sprouts

50g spring onions finely sliced

A handful of alfalfa sprouts

FOR THE GREEN CEASAR DRESSING

1 egg boiled for 3 minutes, cooled and peeled

4 anchovy fillets, mashed

1 tsp Dijon mustard

1 tbsp finely chopped capers (try and use the small salted ones, rinsed and dried)

1 tbsp parsley leaves

The juice of ½ a lemon

½ tsp salt

½ tsp white pepper

100ml canola oil

2 tbsp freshly grated parmesan

4 tbsp cold water

METHOD

1 Take a large, shallow serving plate.  

2 Randomly layer the red cabbage, carrot, beetroot, celeriac, bean sprouts and spring onions.  

3 Reserve a few slices of beetroot as a final garnish. Set aside.

4 Place all ingredients for the Ceasar dressing into a blender.  

5 Blend until the dressing is smooth and amalgamated. 

6 Transfer to sealable jar or bottle.  Keep in fridge until required.

7 Just before serving, strew the alfalfa sprouts over the salad adding the reserved beetroot slices.

8 Drizzle generously with half of the dressing, serving the remainder in a jug.

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