Happy Monday everyone, I hope you all had lovely weekends! I've decided the best thing about working from home is I can still be in my dressing gown at 10am (and that Mum provides me with endless cups of tea). There is still time to order this week, I would definitely recommend the Leek Pancakes as they are really delicious, fluffy and light. Served warm with a pot of houmous to dip them in is a match made in heaven. As well as my box orders this week, I also have three private catering events which is very exciting.
Last week one of my boxes contained Sweet Winter Slaw. I've had lots of people tell me how much they enjoyed it so I thought I should share the recipe with you all. The combination of crunchy cabbage, zingy lime, sweet mango and a little chilli hit seem to compliment each other perfectly. The herbs also add a freshness and make it seem okay to be eating salad on these cold winter days. Mum did say she warmed hers up a little over the weekend and it was really tasty too!
Ingredients (makes a large bowl)
1/2 red cabbage
1/4 green cabbage
x1 red chilli
x1 tsp chilli flakes
Handful of fresh mint
Handful of fresh coriander
x2 tbsp peanuts
x2 limes - juice & zest
x1 tbsp maple syrup
x4 tbsp olive oil
Chop the cabbages into thin long strips and place into a large serving bowl. Carefully peel the mango and slice off as much flesh as possible. Cut the flesh into small cubes and add to the bowl.
Finely slice the red chilli into rings (only put in as much as you want) and sprinkle over the salad along with the chilli flakes. Roughly chop the mint and coriander and place into the bowl. Mix all the ingredients in the bowl together.
Make the dressing by zesting the lime over the salad and then pour over the juice, maple syrup and olive oil. Mix well, you want all the cabbage to look shiny, if it doesn't, add a little more olive oil and mix again. Finally, roughly chop the peanuts and scatter them over the top of the salad.
The salad will last a few days if kept in the fridge.