Winter ‘Slaw

Winter is the perfect time to ring the changes with coleslaw. All those cabbages are at their best and the wintery feel gives the perfect excuse to use different flavours.

Red cabbage, spiked with green coriander, white spring onions and crunchy sunflower seeds make a tasty crunchy side that is – in the words of Michel Roux Jr. – ‘pretty as a picture’ (incidentally, that scores one point in Masterchef bingo).

Winter Slaw (dairy-free, nut-free, sesame-free, gluten-free, can be egg-free if you use egg-free mayo, vegetarian and vegan)


serves 4

  • 1/2 red cabbage, finely sliced
  • 2 tbsps sunflower seeds, toasted
  • 1/2 red apple, finely sliced
  • 1 spring onion, sliced
  • 1 tbsps coriander
  • 1/4 tsp salt
  • pepper to taste
  • 1/2 tsp lemon juice
  • 1/2 tsp vinegar
  • 2 tbsps mayonnaise (use egg-free if needed)


– Toss the apple in the lemon juice to prevent it browning.

– Mix together the vinegar and mayo.

– Add all the other ingredients except half the sunflower seeds, mix well.

– Top with the remaining sunflower seeds and an extra sprinkle of coriander.


Seedy ‘Slaw

No surprises really, just a lightly dressed coleslaw garnished with a good handful of toasted sunflower seeds and a sprinkle of poppy seeds. It takes the dish to a whole new level….toasty, crunchy bits and a ‘nutty’ bite – it works perfectly as a side with the best spicy bean burgers and baked paprika fries.

Seedy ‘Slaw (dairy-free, can be egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and  can be vegan)

serves 4 as a side

  • 1/2 a white cabbage, finely sliced
  • 1 carrot, grated
  • 2-3 tbsps mayonnaise (use egg-free if avoiding eggs)
  • 1 spring onion, finely sliced
  • small handful of parsley, finely chopped
  • handful of sunflower seeds, toasted
  • 1 tbsp poppy seeds
  • seasoning, to taste

– Combine the cabbage, carrot, spring onion, parsley and mayonnaise in a large bowl. Stir well.

– Taste and adjust seasoning to taste (I like lots of black pepper)

– Gently stir in the seeds.

– Eat soon after preparing.

Giraffe Salad

No, not made of Giraffes, just from the restaurant chain! We had an unusual Easter Sunday… A very early morning Easter egg hunt (luckily the Easter Bunny had visited) followed by a day out with some friends, and luckily enough, lunch at Giraffe. We’ve always managed to eat well at Giraffe, with all of us catered for by some excellent service…. every time (and we’ve eaten at a lot of Giraffes). A review will follow when I get round to the review section of this blog.

Anyway, I was rather boring and went for my ‘usual’ salad, the Super Healthy Veggie and Feta Salad. It was nice, but since I’ve recently been doing my own version at home I maybe prefer this one!

Giraffe Salad (egg-free, nut-free, soya-free, vegetarian, can be vegan and dairy-free if you leave out the feta)

serves 2

  • 2/3 bag of salad leaves
  • 1 avocado, cubed
  • 1/2 small head of broccoli, cut into florets and blanched for 2 minutes
  • 8 cherry tomatoes
  • 1/3 tin of borlotti beans
  • 1/2 pack of feta, cubed (optional)
  • big handful of toasted sunflower seeds (plus pine nuts if you can tolerate them)


  • 1 tbsp red wine vinegar
  • 3 tbsps extra virgin olive oil
  • 1 tsp mustard
  • 1/2 tsp fresh oregano, chopped
  • seasoning

– Whisk together the dressing

– Dress and mix together the ingredients

– Top with the toasted seeds