We have so many locally-produced vegetables in season right now in the UK that it seems a shame not to combine them in a crunchy winter coleslaw. And when each is a different colour, so much the better! You could add the seeds of half a pomegranate to the coleslaw for some extra crunchiness and a pop of flavour.
Serves 4-6 as a side salad:
1/2 Savoy cabbage, ideally the softer middle leaves
2 large carrots, scrubbed or peeled
1-2 medium beetroot, scrubbed or peeled
2 tbsp pumpkin seeds, lightly toasted
2 tbsp sunflower seeds
Good drizzle of extra virgin olive oil
1 tbsp apple cider vinegar
Thinly slice the cabbage, and grate the carrots and beetroot on a coarse setting. Combine them all in a bowl, and stir gently to prevent the beetroot turning everything a deep purple!
Lightly toast the pumpkin seeds in a dry frying pan, shaking occasionally to toast both sides. Add the pumpkin seeds and sunflower seeds then drizzle with olive oil and apple cider vinegar and serve.