Rainbow Slaw Jamie Oliver Recipes

RAINBOW SALAD WRAP

Steps:

• Wash the beetroots and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt (there's no need to peel them).
• Pick off and discard the wispy ends from the beetroots.
• Hold a box grater steady on a chopping board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots into a large bowl.
• Coarsely grate or finely slice the cabbage, then discard the core and add to the bowl.
• Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl.
• Finally, hold the root end of the beetroots and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.
• Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.
• Add all the dressing ingredients to a jam jar.
• Put the lid securely on the jar and shake well.
• Have a taste and see whether you think it needs a bit more yoghurt, vinegar or oil - you want it to be slightly too acidic, so that it's still nice and zingy once you've dressed your rainbow salad.
• Drizzle most of the dressing over the salad - just remember you can always add more but you can't take it away, so be cautious.
• Divide the salad between the tortilla wraps, then crumble a little feta over each.
• Roll up the wraps, tucking them in at the sides as you go, then serve.

HOMEMADE COLESLAW

Steps:

• For the dressing, mix the mayonnaise, lime, vinegar, chilli and sugar in a small bowl with a whisk. Season.
• Chop the veg and pour over the dressing. Mix and chill until needed.

JAMIE OLIVER WINTER COLE SLAW

Steps:

• 1. Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. 2. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. 3. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. 4. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like. Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

SHREDDED RAINBOW SALAD

Steps:

• Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.