A Very Simple Sweetheart Slaw With Passion Fruit Dressing
Simple salad you can serve as a side dish or snack.
I’m truly a sucker for salad and anything that I could whip up very quickly in the kitchen. And because I love quick dishes, one of the many chefs I follow is Jamie Oliver. If you know him (which I am sure most of you do), you would know about his 30-minute quick fix dishes. You get two have 3-4 dishes that can be prepared in 30 minutes or less.
The other thing I love about this celebrity chef is how he has a designated list of vegan dishes. So you have a lot to choose from. And how he encourages healthy eating just fascinates me.
Now this slaw is so easy to prepare and you don’t need to heat up anything or back anything just to enjoy it. I personally love having this as a side dish. After preparing the main dish and I forget that I have to prepare a side dish, I easily grab the ingredients I need for this then in an instant, I have a super healthy Sweetheart Slaw With Passion Fruit Dressing.
Check out the recipe below.
Sweetheart slaw with passion fruit dressing
1 sweetheart cabbage
3 large spears of asparagus
3 spring onions
2 sticks of celery
1 large green eating apple
PASSION FRUIT DRESSING
1 large orange
3 ripe passionfruit , plus extra to serve
2 tablespoons cold-pressed extra virgin olive oil
1 tablespoon poppy seeds
Click on the NEXT button for the instructions.
For the dressing, finely grate the orange zest into a bowl and squeeze in all the juice. Halve the passion fruit and scrape in the pulp, then add the oil and mix together.
Finely slice the cabbage, discarding the core. Remove the woody ends from the asparagus, then finely slice along with the trimmed spring onions and celery. Peel and coarsely grate the apple and carrot.
Pop all the shredded fruit and veg into a large bowl. Pour over the dressing, mix well and season to taste.
Enjoy straight away, or better still, cover and refrigerate for 1 to 2 days so the veggies soften slightly and the flavours mingle and develop. Mix well before serving and spoon over a little extra passion-fruit pulp, top with shredded spring onions and sprinkle with poppy seeds.