It started out of sheer laziness, adding raw vegetables to salads instead of bothering to cook them. With a single swipe along my mandolin I had slithers of cauliflower, fennel or broccoli that would have otherwise been cooked first had this new option not been so convenient. With the right kind of dressing I found that I could make a sort of vegetable ceviche, the edge taken off that typically unappetising ‘rawness’, the flavour mellowing through marinating in my lunch box on my desk at work.
I’ve been testing various slaw recipes periodically, sometimes opting for an Asian combination of flavours, other times a luxuriously creamy American style, but this really is the recipe that I keep coming back to. The dressing here unlike in other slaw recipes is certainly not the show-stealer, but its subtle nutty flavour thanks to tahini is a welcome note on the palate. Throw this together quickly and leave for a while for the flavours to really gel. I eat this for lunch on its own, or with half an avocado for good measure. Adding a slice of rye bread into the equation is always a welcome addition, too.
If you’ve been reading my posts for a while you would have heard me discuss a new found love of plant-based eating, and although I cannot confirm that I have been exercising this new diet religiously and without steak/eggs, I can confirm that for the most part I am still enjoying creating dairy-free/meat-free dishes – on occasion. This slaw just so happens to work extremely well with either a dairy alternative to yoghurt, or the real deal. So, do with it what you will.
Vegan Fennel, Radish + Broccoli Slaw
1 medium head of broccoli
1 large fennel
100g cavolo nero, stalks removed and leaves shredded
8 stalks of fresh dill
For the dressing:
60ml olive oil
30ml tahini paste
50ml soya or coconut yoghurt
2tsp rice mirin or vinegar
Juice of 1 lemon
Using a mandolin if you have one will make putting this salad together a total breeze. If you don’t have one, then try and slice the fennel and radishes as finely as possible.
Slice the fennel, radishes and broccoli using a mandolin and place in a large bowl. Add the shredded cavolo nero and tear in the fresh dill leaves.
For the dressing add all of the ingredients to a jam jar and shake well until thoroughly mixed and creamy in consistency.
Pour the dressing over the salad, toss well to coat. Season to taste with salt flakes and freshly ground black pepper.
Serve on its own or in rye (or however you like) with extra fresh dill and a drizzle of extra olive oil.