It’s hot today in London. It’s not even yet midday and I’m already thinking of what incarnation of salad ingredients will be lovely to eat, possibly in the garden, for tonight’s dinner. Something about staying in the city during the summer, when the weather really stands up to its seasonal reputation, makes me want to recreate those long lunches under a shade next to the sea, on holidays in Greece or Turkey. Fresh, watery tomatoes, olives, citrus.
And so today is a perfect day to make this fresh, slightly spicy, packed-full of nutrients coleslaw salad. Not only is it a light and refreshing, but takes next to no time to put together – so you can spend more time catching the last of the sun.
This dish works great on its own or as a side. Recently I’ve put this with oil-free potatoes with rosemary & sumac and a fruity lime and avocado salad (a fabulous citrus salad trilogy!) and on a cooler day with sweet potatoes and vegan sausages.
- 1tsp oil (coconut works well)
- 1 tbsp mustard seeds
- 1 tsp garam masala
- 1 red onion, sliced
- 1 red chilli, sliced
- 4 garlic cloves, sliced
- 1 Large bunch kale – cavolo nero is just as great
- 1 carrot, grated
- 1 apple, grated
- 1 bunch coriander, chopped
- 1 lime
- 1 tsp peanut butter
- Heat the oil in a large pan on a moderate heat. Add the mustard seeds and garam masala.
- As soon as the mustard seeds start popping add the onion, chilli and garlic. Don’t let the mustard seeds burn, as they will taste bitter. If I think there is a risk of this happening I just remove the pan from the heat for a minute.
- While these ingredients are sizzling gently, slice the kale into thin strips, discarding the tough stalk at the base of the leaf. Add to the pan and give it all a stir.
- Cook for about 10 minutes. The leaves should be soft, but still with a little bite. You don’t want it to be soggy! Remove the pan from the heat and leave to cool.
- Mix the carrot, apple, coriander and half of the lime juice in a salad bowl. Once the cooked ingredients have cooled stir these in as well. Finish with the rest of the lime juice and the peanut butter and you’re ready to eat!