Jewel slaw salad

by Kathy Slack

A bright and refreshing winter slaw

There’s such a lot of rich food at Christmas time that sometimes a bit of raw crunch is called for come January. The usual salad suspects—lettuce, tomatoes etc—aren’t in season, but there are plenty of winter veg that make a bright and refreshing slaw. It’s also a great way to use up leftover bits and bobs in the veg draw.


1 large cauliflower
2 tsp ras el hanout
1 tbsp olive oil
200g sprouts
1 small red cabbage
2 apples
½ pomegranate
2 oranges
4 tbsp olive oil
1 tbsp pomegranate molasses
1 tsp honey


Preheat the oven to 200C. Break the cauliflower into small florets and sprinkle with the ras el hanout. Toss in the olive oil and a pinch of salt. Arrange on a tray and roast for 20-25 mins, until the cauliflower is cooked through and charred around the edges.

Shred the sprouts and red cabbage and put them in a large bowl. Chop the apples into matchsticks and add them to the bowl. Extract the seeds from the pomegranate and add them too. Use a sharp knife to cut segments from the oranges, leaving behind the pith and membrane, then put the segments in the bowl and squeeze out the juice from the offcuts and reserve. Add the roasted cauliflower.

For the dressing, mix the olive oil, pomegranate molasses, honey and the saved orange juice together with a pinch of salt. Adjust the balance as you see fit then pour it over vegetables and toss gently to combine. Leave for 5 mins so the flavours can mingle, then serve.

Recipe: Kathy Slack