I’ve been learning a lot about how to make best use of winter veg from fellow grower Eric (Nelson). Yesterday I posted Oak Tree Pork and Winter Veg à la Nelson and today is it winter salad à la Nelson. This time Eric’s hot tip was to grate raw parsnip and add it to a salad. I find I start to crave salads at this time of year, and while our winter salad leaves are very welcome, this coleslaw type salad makes good use of the bulkier elements of the winter veg boxes…
Ingredients (*indicates from the farm)
- Dressing made of balsamic vinegar, olive oil, a little honey or sugar and proper sea salt
- Cooked pulses (I used chickpeas)
Grate the parsnip and carrots, and chop the onion and cabbage finely. Mix with the pulses in the home made dressing. Delicious!