My younger sister has left today to go back to her home of the last 3 years – London. Every time she comes to Sydney, I tend to party more than I normally would (let’s face it, I’m a working Mum of a 2 1/2yr old & 4 yr old), go to bed later, drink a little more, expose myself to the sun more, & generally stretch myself thin (metaphorically, definitely not physically).
There have been many a family meal enjoyed over the last few weeks, but thankfully my Mum is not only an amazing cook, but also LOVES salad & is part of a community garden which produces amazing fresh vegetables, just round the corner from her house.
1/2 small red cabbage
2 organic carrots
3 tbspns olive oil
1 tbspns Apple Cider Vinegar – I use Bragg’s (purchase at Wholefoods house, Woollahra)
1 tbspn rice malt syrup (you can use honey if you are not following a fructose-free or vegan diet)
**optional: as per 99% of my recipes, chilli is an additional ingredient that adds another element to every dish. It may just happen to be that we also have a chilli plant that is producing a never-ending supply of chillis!
A NOTE ON CHILLI: I pick the chillis once they become red & leave them in a shallow bowl on the window sill to slow-dry them. Of course you can serve chilli fresh in all these dishes.
1. I used the grater attachment on my food processor to grate the carrots, but of course do by hand if easier
2. Using a slightly wider attachment, shred the red cabbage
3. Throw carrot & cabbage in a bowl together & mix with hands
4. Mix all dressing ingredients together
5. tip dressing over the top & mix up using hands
6. Top w parsley
**a great alternative dressing is a sugar-free mayonnaise – the inspiring team at I Quit Sugar has a recipe which I can’t wait to try – you can find it here: http://www.iquitsugar.com/recipe/homemade-mayonnaise/