- Food & Drink
You’d think that being a blogger would mean that I am a self-obsessed narcissist who loves to stand out from the crowd. This is true, but like normal people I also enjoy being part of a crowd now and then. Preferably a crowd who will say nice things about me, admire my hair and agree with my opinions. Online blogging events are an excellent way to join a like-minded mob and this month I am knocking on the door of No Croutons Required and asking if they’ll let me join their internet party.
It’s a monthly vegetarian food blogging event run by Tinned Tomatoes and Lisa Kitchen’s. I stumbled upon it on the UK Food Blogger’s Association site, on which I have an extremely inadequate profile that I regularly forget to update. This month’s challenge was to make a soup or salad from root vegetables. It being winter and me being a Briton, there is only one root vegetable on my mind at the moment: parsnips.
I decided to turn them into a coleslaw as part of my ongoing campaign to ban mayonnaise from salads. Mayonnaise is OK for dipping chips in if there really is no ketchup available, but that’s it. And salads are hard enough to love without people smearing great gobs of emulsified eggs all over them.
I could say many more eye-meltingly explicit things about how mayonnaise looks and tastes and why no vegetable should suffer the indignity of it (apart from fried potatoes, which can stand the indignity of most things and still taste lovely), but I am a discreet lady. So instead I shall say: look at this nice coleslaw recipe. It contains no mayonnaise and yet it is a tasty coleslaw. Try it and throw off the shackles of mayonnaise.
Parsnip and apple coleslaw
Serves 2 as a main meal, 4 as a small side dish
2 tbsp cider vinegar
1 tbsp good olive oil
1 tsp clear honey
1 tsp wholegrain mustard
100g red cabbage
1 Cox’s apple, or your preferred eating apple, weighing approximately 150g
Handful of fresh parsley leaves, roughly chopped
25g walnuts, roughly chopped
1 Place the vinegar, oil, honey and mustard in a small jar and season with a small pinch of salt and a good grinding of black pepper. Screw on the lid and give it a shake until it’s pale and combined. Taste, adjust the seasoning if necessary, and set aside.
2 Peel the parsnip(s) and slice out the woody core – you’ll end up with about 100g parsnip. Coarsely grate and place in a large bowl. Peel and coarsely grate the carrot(s) and add to the parsnip. Very finely slice the red cabbage and add to the bowl.
3 Quarter the apple and slice out the core. Coarsely grate the apple, discarding any large pieces of skin. Add to the vegetables with the parsley leaves and half the walnuts.
4 If the dressing has started to separate, give it a shake again, then pour over the coleslaw. Toss the salad to coat in the dressing and then divide between two plates. Scatter over the remaining walnuts and serve. For a more filling meal, serve it with a chunk of blue cheese and warm crusty bread (it’s also good with a greasy pork chop and apple sauce if you’re not vegetarian).