A recent impromptu picnic challenged my creativity. With little more than a cabbage at hand, this variation on a classic coleslaw paired perfectly with falafels, thanks to the addition of two favourite Middle Eastern ingredients.
Middle Eastern slaw
½ cabbage (green or red), finely shredded
1 large spring onion, finely sliced
2 – 3 radishes, diced (optional)
2 tabs diced pickles (eg. traditional pickled turnip or gherkins)
Large handful fresh mint, shredded
1 tab lemon or lime juice
2 tabs vegetable (olive or your favourite salad oil)
Small pinch of salt
½ – 1 tsp honey
Shred the cabbage as finely as your patience allows. (If making a double batch, a food processor with a slicing attachment is useful). Chop the rest of the vegetables as directed. Combine in a bowl.
Whisk or shake the dressing ingredients together. Adjust to taste. Pour over the slaw and mix with clean hands.
Add more vegetables – finely sliced fennel, kohlrabi and grated carrot are my favourite additions.
Don’t like pickles? Try a sprinkle of caraway seeds instead.
No mint? Fresh coriander is a good substitute.
This salad goes well with falafels (or meat) and hommos in a wrap or as part of a shared meal. Unlike many salads, this stores well in the fridge for up to 48 hours after being dressed.
This recipe is vegetarian/vegan, gluten-free and paleo-friendly. For more great recipes in ‘resources’.
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