2013 Cooking Club Week 37: Apple, Carrot and Sunflower Seed Coleslaw

I had two other options in mind for the cooking club, but someone posted something similar to them recently so I went with this recipe instead. This is a simple salad, but a real family favourite. It’s perfect for a light supper, picnic or BBQ as it can be prepared well in advance and tastes just as nice the next day.

Apple, Carrot and Sunflower Seed Coleslaw, 3 portions.

Ingredients: (in order of appearance)
2 tbsp sunflower seeds
2 tbsp orange juice
~200g shredded white cabbage (or ~100g white and ~100g red, which is what I used)
1 tbsp sunflower oil
½ vegetable stock cube
1 tbsp cider vinegar
1 tsp honey
½ tsp dried basil
2 dessert apples
3 carrots
4-6 leaves fresh basil

Method:
Soak the sunflower seeds in the orange juice for 30-60 mins. Wash and shred the cabbage, removing the outside leaves and cores. The weight specified in the recipe refers to the shredded weight after the core has been removed. An easy way to shred the cabbage is to slice it on the slicing side of a grater (or an IKEA cheese slicer if you have one).
Crush the stock cube into the oil and mix with vinegar, honey and dried basil in a large plastic container. Add the shredded cabbage and toss so that it becomes well coated. Removed the seeds from the apples (no need to peel them) and peel the carrots, then grate them both into the container and toss again. Chiffonade the basil leaves by stacking them on each other, roll them tightly, then slice them perpendicular to the roll. Add half the basil leaves to the container. Finally mix in the sunflower seeds and leave in the fridge until ready to serve. Garnish with the remaining basil leaves.
I served mine with some homemade spicy garlic bread in a pot (see bonus pic). It was a very tasty dinner, the camera on my phone didn’t do it justice though :-)

Photos:



The ingredients.



Grating the cabbage.



Bonus pic of the bread.



Salad with bread.