Warm Curly Carrot Slaw
Warm Curly Carrot Slaw
This is a great side dish that can be served alongside anything you like.
Add a dollop on top of a sweet potato, a slice of toast, throw into a salad at lunchtime, or simply grab a spoon and eat straight from the bowl.
Warm Curly Carrot Slaw
A batch will last a few days, or if you are anything like us, just a few hours.
Ingredients
- Two medium carrots – peeled and spiralled
- Two handfuls of kale
- A handful of walnut pieces
- A teaspoon of organic honey
- Blue cheese (any you like)
- Rapeseed oil
Pre heat the oven to 180c.
Place the carrots through the spiralizer. We used the thick blade for this batch.
Spread the carrots onto an oven try, drizzle with oil and toss to make sure they are evenly covered.
Place into the oven for 10 minutes, then remove, stir and place back in the oven for another 10 minutes until they are soft and utterly crunchy.
At the same time wash two handfuls of kale, place on a separate baking tray, drizzle with oil, sprinkle with salt and pepper and crisp up in the oven.
The kale gets crunchy much quicker than the carrots, but once both are ready mix together in a large bowl.
Add a good helping of crumbled blue cheese on top, add the walnuts and stir. Make sure that all the nuts and cheese spread through the carrots and kale evenly.
Season the slaw with salt and pepper and drizzle with honey for a hint of sweetness. Stir well, serve and enjoy.