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Festive slaw with quick lime and clementine pickle
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small bunch salad onions
½ butternut squash
1 small white cabbage
4 tbsp olive oil
2 limes, juice
bunch flat leaf parsley, chopped
bunch coriander, chopped
QUICK CITRUS PICKLE
1 tbsp cumin seeds
1 tsp salt
1 tsp honey
1. First make the citrus pickle. Use a vegetable peeler to pare the zest from the clementine and limes into long strips. Put in a saucepan with the juice of the clementine and limes, the cumin seeds, salt and honey. Bring to the boil over a high heat, then turn the heat down to low and simmer for 10 minutes, until the strips of zest have shrunk and started to curl at the edges. Set aside to cool.
2. Finely slice the salad onions (both the white and green parts) and put in a bowl. Cover with cold water and leave to sit while you chop everything else. (Soaking them mellows their strong onion flavour.)
3. Coarsely grate the squash and parsnips, then the beetroot (keep the beetroot separate for now). Finely shred the cabbage and put everything except the beetroot and herbs into a large bowl with a good pinch of salt and pepper.
4. Once the pickle is cool, remove the citrus zest, chop it quite finely and put it in a bowl with the oil, lime juice and any remaining pickling liquid. Mix together, then pour over the shredded vegetables. Add the herbs, and toss through the beetroot just before serving. (This can be kept in the fridge for up to a day until you are ready to eat.)
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 521kJ
This recipe was first published in December 2017.