This dish is as beautiful as a piece of art but only if the ingredients are super fresh and thinly sliced or grated. The good thing is the ingredients are interchangeable: if there is no bok choy, use broccoli instead, slicing the stems really thinly crossways separately to the heads. No red cabbage? Green cabbage will do, particularly a sugarloaf one. This versatile slaw makes a great accompaniment to a chop on the barbecue, pan-fried chicken livers or a grilled chicken thigh, or enjoy it with something even simpler like some tinned sardines on toast.
- Yield: 6 Servings
- 0.12 red cabbage, thinly sliced
- ½ beetroot, peeled and grated
- 1 carrot, grated
- ½ bunch bok choy, thinly sliced
- ½ red onion, thinly sliced
- ½ bunch asparagus, ends trimmed and thinly sliced
- ½ cup flat-leaf parsley leaves, chopped
- 0.33 cup (35 g) chopped toasted walnuts
- 1 teaspoon Dijon mustard
- 2 tablespoons sherry vinegar
- 0.33 cup (80 ml) extra virgin olive oil
- Sea salt flakes and freshly ground black pepper
- To make the dressing, whisk all the ingredients together in a small bowl.
- Place all the sliced or grated vegetables in a large bowl. Add the dressing and parsley and toss to coat. Stand for 10 minutes, then scatter with walnuts and serve.