Winter. Salad. A misnomer, for some; a blessed break from the monotonous roast and stew, for others (no disrespect or roasts and/or stews, I love them both!). Winter is a time for warming, hearty meals, so salads tend to either completely disappear from our menus, or at the very least take a back foot. They're typically lighter, most-often cold, great-for-BBQ fare. However, this doesn't mean we should ditch salads over the colder months - warm roastie salads, quinoa salads, chicken and bacon caesar salad (yum!!). Oh - how about a caesar-quinoa fusion salad? And coleslaw. Good ol' coleslaw.
This is adapted from Nadia Lim's 'Winter Slaw' - basically the same, just with a couple of additions (we love beetroot, and the spinach in our garden was going crazy). This is fantastic with some fried fish, or alongside a homemade burger (last night and tonight's menus respectively).
Next time I'm going to grate in a little parmasan too...
Makes enough for 5 or 6 people.
1 baby bok choy, finely sliced (or use entra spinach, beetroot leaves...)
couple handfuls spinach leaves, finely sliced
1 beetroot, peeled and grated
6 brussel sprouts, finely sliced
2 carrots, peeled and grated
1/2 cup sour cream
2 tbsp sweet chili sauce
- Mix sour cream and sauce together.
- Mix all veges together.
- Combine veges and sauce, just before ready to serve.