JIMICA AND POMEGRANATE SLAW

Light fresh zesty take on the traditional creamy coleslaw, this is a lovely summer slaw made with julienned jimica, broccoli stem, carrots and finely sliced red onion tossed a light olive oil and apple cider vinegar seasoned dressing, finished off with a peppering of pomegranate seeds that add a burst of fragrant sunshine.

Prep time 10 minutes

Ingredients 

(serves 4)

1/2 jimica julienned 

1 carrot julienned 

1 red onion finely sliced

1 broccoli stem julienned 

1/2 pomegranate 

110ml cold pressed olive oil

50ml apple cider vinegar

Sea salt

Black pepper

1/2 juice lemon

1 tbsp torn coriander 

In a large bowl mix the jimca, carrot, broccoli and red onion together.  In a glass jug mix the oil and vinegar together, add a tbsp of the lemon juice and season with a pinch of sea salt and black pepper, taste and adjust if necessary with more oil, lemon or vinegar.

Pour the dressing over the julienned slaw, toss evenly, take the pomegranate half with the cut side facing down over the slaw, using a spoon bash the outside this will allow all the pomegranate seeds to fall out with ease, mix into the slaw, sprinkle over the torn coriander and enjoy.

This is great on its own as a side dish, add spicy chicken to make a great salad, or use as a bed on a stuffed flat bread kebab and is great as a accompaniment for tacos.