Spring Slaw of Red Cabbage, Beetroot, Bok Choy and Asparagus with Walnuts Recipe

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Maggie's Recipe for LifeThis 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
How to Make It
  1. To make the dressing, whisk all the ingredients together in a small bowl.
  2. 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.

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