Not recipes but some ideas for using up bits and pieces of veg and salad. These salads and slaws are meant to be free-form, made from whatever you’ve got leftover, and to get you thinking about what works well together and how to pep up what might be past it’s best with some delicious dressings.
Celeriac and apple slaw
Grated celeriac and grated Granny Smith apple (or other sharp apple).
Dress with salt and pepper, a squeeze of lemon and shredded mint.
Fennel and apple slaw
Thinly sliced fennel, thinly sliced Granny Smith apple (or other sharp apple) and shredded spring cabbage.
Dress with a squeeze of lemon, salt and pepper.
Fennel, mint and orange salad
Finely sliced fennel, orange segments and shredded mint.
Simply dress with the juice of the orange once segments removed, salt and pepper.
Fennel, cucumber, chilli and mint salad
Thinly sliced fennel, thinly sliced cucumber, finely chopped red chilli and shredded mint.
Dress with a good olive oil, lemon juice, salt and pepper.
Slaw with pomegranate molasses dressing
Your choice of veg but these work well:
Shredded sprouts or cabbage, thinly sliced radishes, grated carrots, grated celeriac, grated courgette and thinly sliced red onion. If using grated courgette, squeeze out some of the liquid first.
Dress with shredded mint, pomegranate molasses and cider vinegar.
Shredded sprouts, shredded red cabbage, finely sliced radishes, thinly sliced mangetout or sugarsnap peas, grated courgette, spring onion, grated carrot, grated celeriac, mint. If using grated courgette, squeeze out some of the liquid first.
Dress with yoghurt, Gochujang paste, mayo, lime and black pepper.
Thai inspired salad and dressing
Dress a salad of whatever is to hand: cucumber and carrot sliced with peeler, thinly sliced radish and cubes of mango work well.
Dress with grated ginger, crushed garlic, finely chopped red chilli, lime zest and juice, a tablespoon of peanut butter, fish sauce, sesame oil, peanut oil, rice vinegar and brown sugar. Add a splash of water if needed to thin down the dressing.