“Raw squash flesh brings vibrant colour and nutty flavour to this gorgeous-looking slaw,” says Hugh Fearnley-Whittingstall of this recipe from his new cookbook River Cottage Light & Easy (Bloomsbury; $49.99).
Hugh suggests using a small pumpkin such as butternut in this tasty salad.
Pumpkin, cabbage and carrot slaw
Serves 4–6 as a side
For the slaw
75g sunflower seeds
300g chunk of pumpkin (try butternut)
2 medium carrots (about150g in total)
¼ small red cabbage (about 400g), core removed
Finely grated zest and juice of 1 orange
Sea salt and freshly ground black pepper
For the dressing
1 teaspoon English mustard
1 teaspoon runny honey
2 tablespoons cider vinegar
4 tablespoons extra virgin rapeseed or olive oil
- If you’ve got time, lightly toast the sunflower seeds in a dry pan over a medium heat. This isn’t essential but it does develop their nutty flavour. Leave to cool.
- Peel and deseed the pumpkin and grate it coarsely into a large bowl. Peel and grate the carrots into the same bowl. You can do this with the coarse side of a cheese grater but of course it’s much quicker if you use the grating attachment on a food processor.
- Use a sharp knife to finely shred the cabbage and add to the bowl. Add the orange zest and juice, sprinkle in the sunflower seeds and mix everything well. Season with salt and pepper.
- For the dressing, shake all the ingredients together in a jar with a pinch of salt and a grinding of pepper until emulsified.
- Pour the dressing over the slaw and mix well. Taste and add a little more salt and pepper if necessary, then it’s ready to eat. This will keep for two days in the fridge.
Though it looks stunning with red cabbage, this works just as well with finely shredded white cabbage. You can also swap small, firm parsnips for the carrot.