Hello all! I hope you’re all getting as excited about Autumn as I am. If not, hopefully my Autumn slaw will help you on your way.
The start of Autumn is probably my favourite time of year. We still have the remnants of the warmer weather, but the leaves on the trees are starting to turn and most importantly, Autumn veg is back in season!
Whenever this time of year arrives, I take the opportunity to throw a barbecue or two. I assume that most of my guests think of it as a last hurrah of the summer. Really, I just want to show off what I can do with newly seasonal ingredients.
Shop in Season
If you don’t pay much heed to which ingredients are seasonal at any given time, you should. However, chances are that you’re inadvertently buying in-season groceries because of their discounted prices. If an ingredient is in season, supermarkets will shove it down your throat until they’ve shifted the surplus of it. It’s always good to know what’s in season, though.
This crunchy, fresh autumn slaw is an excellent way to harness all of these newly discounted veggies. If, like me, you like the idea of semi-summertime barbecues, this will make a great side. I like to put it amongst the naughtier sides and see who’ll bite. Funnily enough, adults tend to turn their nose up at it and opt for fries. It’s usually the kids who load their plates with all these vibrant colours!
If you’re not inclined to flirt with the idea of an Autumn barbecue, this makes a great addition to pork dishes. It’s heaps healthier than store-bought traditional coleslaw, too.
This vibrant side dish uses plenty of seasonal autumn veg and makes a healthy, interesting addition to any meal.
- 1/2 head red cabbage
- 1 head fennel
- 2 beets
- 2 carrots
- 2 handfuls curly kale
- 200 ml lemon juice
- 3 cloves garlic
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 handful mint leaves
- 3 tbsp chia seeds
Chop red cabbage, fennel, beets, carrots, and curly kale into thin strips. I usually aim for approx 1cm thick but feel free to cut thicker if you prefer. Combine ingredients with salad tossers or a salad spinner – or just your hands if you don't have these.
Mix together the ingredients for the dressing. Mix into the slaw.
Sprinkle over the mint leaves and chia seeds as a garnish. Mix in in you prefer.
As I say with most recipes, this one is totally customisable. Most autumn slaw will use chopped coriander for added flavour. I prefer to use mint leaves instead as I find so many people aren’t too keen on coriander. Parsley is another fairly inoffensive option. Think about adding any of your favourite flavours and toppings. Cinnamon, nutmeg, cloves, apple, peppers, celery – you do you!
If there are any ingredients here that you aren’t fussed on or can’t find, swap them out! However, try to keep a nice mix of colours. If you opt for two or three different coloured vegetables, you’re more likely to sell it to the little ones!
As always, I love to hear about when you lovely lot have used or adapted one of my recipes. Drop me a line if you decide to give it a go.