carrot and beetroot slaw

Not much needs to be said about this. The easiest way to achieve those beautiful julienned strands is to use a julienne peeler. This is our favourite, so easy to use, it gives you the most perfectly even strands. We made this slaw with a parsley emulsion but you could play around with the dressings and even add a little mayo if you want to make it more like a traditional slaw. 


50 g shelled pistachios
4 carrots, peeled and julienned
2 raw beetroots, peeled and julienned
80 g of dried sour cherries
1 tbsp of red wine vinegar
2 tbsp extra virgin olive oil
1 bunch flat leaf parsley (plus some extra leaves for garnish)
Juice of 1 lemon
1 small clove of garlic
2 tbsp olive oil


1. Roast the pistachios at 180°C for around 5 minutes, allow to cool before roughly chopping.

2. Cover the sour cherries with the vinegar and allow to stand for around 10 minutes. Then roughly chop. 
3. For the dressing: use a handheld stick blender to puree the parsley, olive oil, garlic, lemon juice and 2 tbsp of water, season with salt and pepper to taste. 

4. Combine all ingredients, saving the pistachios for garnish, enjoy!