Asian Inpired Coleslaw

I have to admit that even before I turned vegan I never liked conventional coleslaw, however we have a glut of cabbages at the moment-mainly red cabbage so I have adapted this for my red cabbages and it's great-refreshing, light and aromatic.
1 bunch spring onions-trimmed and sliced
4 medium carrots-peeled and corsely grated
1 small red or white cabbage

Dressing:
2 tbs tamari or soy sauce
1 tbs clear honey or maple syrup
1 garlic clove finely chopped
2 tbs rice or white wine vinegar
2 tbs toasted sesame oil
2 tbs olive or avocado oil

To finish:
A handful of fresh coriander and some lime juice. (you can also add some toasted sesame seeds, or sunflower seeds)

Put the sliced spring onions into a large bowl, add the grated carrots.  remove any blemished outer leaves from the cabbage, the quarter, cut away the core and shred the leaves as finely as you can.  Combine with the spring onions and carrots.

For the dressing, whisk all the ingredients together, making sure the honey is dissolved.  Pour over the vegetables and toss.  Leave for 10-20 minutes to relax!

Serve with the coleslaw scattered with coriander and sprinkled with a few squeezes of lime.

Quick braised red cabbage

I love the incredible color and texture of red cabbages-I find them so versatile-it is delicious raw-very finely sliced, with root ginger, toasted sunflower and pumpkin seeds, lots of fruity olive oil, lemon juice salt and pepper.  It also lends itself well to reduced, slow cooked dishes such as this one!

1 large red cabbage

Olive oil

1 large onion chopped

2 Bramley apples-peeled and roughly chopped

100ml dark malt vinegar

Grated zest of one large orange

2 heaped tablespoons of brown sugar

300 g walnuts

Salt and black pepper

Remove the core of the cabbage and slice it thinly.  Put the oil into a large pan and add the chopped onion and wait for it to soften before adding the red cabbage.  Keep stirring to coat the cabbage well, then add the roughly chopped apple, malt vinegar, orange zest and brown sugar.  Add the walnuts.  Season with salt and pepper and cook over a gentle heat (it can also be cooked in a moderate oven-190 degrees). 

Check the cabbage regularly to make sure that it is not sticking, and add more vinegar if necessary. 

The cabbage and apples will have softened after about an hour and should have deepened to a glossy deep red, with nearly all the liquid absorbed. 

Serve with baked potatoes (and red meat, or game meat-if that way inclined!).