Stir-Fried Slaw With Salmon

Purple foods tend to be higher in anthocyanin, a powerful antioxidant, so packing in that purple veg is only ever a good thing. As well as looking pretty, you're sneaking in extra vitamins.
Serves 4
Total Time
20 Minutes
1 small or ½ larger red cabbage, core removed and chopped into large chunks
150g of purple sprouting broccoli
100g of purple kale sprouts
1 small handful of green beans, topped and tailed
1 small handful of purple mangetout
2–3 tbsp of balsamic vinegar
3–4 tbsp of olive oil
Sea salt
Step 1

Place the central chopping attachment into the main bowl of the food processor and add in the chunks of red cabbage. Pulse until chopped evenly. Tip into a waiting bowl.

Step 2

Add in the broccoli and kale sprouts and repeat (they tend to be slightly more robust veg, so they may take a little longer to chop).

Step 3

Add to the mix.

Step 4

Repeat with the beans and mangetout.

Step 5

Place the vinegar, olive oil and a sprinkle of sea salt and sumac into a jam jar. Replace the lid and shake vigorously.

Step 6

Pour the dressing over the slaw and mix well.

Step 7

Heat a little oil in a pan or wok over a medium heat and add in a handful of washed, fresh bean sprouts. Stir to coat in the oil.

Step 8

Add in any slaw and mix into the bean sprouts.

Step 9

Cook for 2–3 minutes, or until heated through.

Step 10

Sprinkle over some dried chilli flakes and serve with a piece of cooked, flaked salmon.

Recipe courtesy of Superslaw by Jill Greenwood, photography by Lara Messer (Ebury Press, £12.99)

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