{"id":4747,"date":"2018-01-16T11:38:46","date_gmt":"2018-01-16T11:38:46","guid":{"rendered":"http:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=4747"},"modified":"2022-11-18T21:11:07","modified_gmt":"2022-11-18T21:11:07","slug":"slaw","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/slaw\/","title":{"rendered":"Slaw the easiest way to max out your veg intake and brighten your meals"},"content":{"rendered":"\n

I can’t believe it has taken me this long to add a slaw recipe to my site. Although I did make this video a couple of years back<\/a>. It is probably the side dish I reach for most, and often becomes the base of my lunch or dinner. I think the reason I’ve never added it before is because I so rarely make it the same way twice. So many of you have asked for a recipe though so here we go.<\/p>\n\n\n

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with toasted pumpkin seeds<\/figcaption><\/figure><\/div>\n\n\n

The different ways I make slaw part of my meals<\/h3>\n\n\n\n

I love slaw for its ability to brighten up a meal, serving it with a gutsy meat or veggie stew<\/a> brings contrast of texture, flavour, colour and temperature – all the things that make a meal more delicious and balanced. I also love it as a hearty veg-packed lunch, often I’ll make myself a big batch of undressed slaw, keep it in the fridge and grab some out each day for 3 days. Then I can dress it with a different dressing each day (to avoid groundhog lunch syndrome), add leftover meat or fish, avocado, seeds or a can of tuna and I’m good to go.<\/p>\n\n\n\n

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This is nothing like bought coleslaw<\/h3>\n\n\n\n

A slaw is, of course, just a short, some may say lazy, name for coleslaw. I choose the shortened name, in part, to distance this from that horrible supermarket stuff, the only coleslaw I knew as a child. The bought stuff has a dressing that manages at once to be both overly sweet and overly sharp, and always has so much raw onion. I hate raw onion with a passion. My slaw will never contain raw onion but is always jam-packed with colourful, crunchy veg and a dressing that I can adjust to suit the occasion.<\/p>\n\n\n

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with homemade baked beans, baked potatoes and grated cheese<\/figcaption><\/figure><\/div>\n\n\n

Use the correct tools for the job and spare your jaw<\/h3>\n\n\n\n

We all know the health benefits of eating raw veg, but without some serious chopping, a pile of raw veg can take an age to get through and can give the eater a bit of jaw ache. So I always use my box grater, my Joseph and Joseph shredder or a sharp knife. All available through my shop.<\/a><\/p>\n\n\n\n

The smaller the veg is chopped, grated or shredded, the less work your teeth and jaw need to do. Below I’ll tell you the best tool to chop each of the veggies I include. I’ve also made this video showing you how I use my box grater to get super-thin slivers without the hassle of getting the food processor set up and washed. I only tend to use my food processor for slaw if I’m making a huge quantity for a party.<\/p>\n\n\n