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 10 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!