Recipe | Pretty Slaw with Pomegranate & Beetroot

It’s been 20 years since Ripe Deli opened it’s doors in Grey Lynn, Auckland. To celebrate, Angie Redfern and her team are back with the fourth cookbook in their series — RIPE: Thought for Food.

More than 100 recipes are split into two sections: for warmer weather and cooler weather. They include hearty meals, salads, sweet treats and more. Try — Indian Omelette Roti; Moroccan Slow Cooked Lamb; Nectarine, Almond & Blackberry Picnic Slice; Green Soba Noodle Salad and Pretty Slaw with Pomegranate & Beetroot (recipe below). The book also features some key guests who share their sustainability journey stories and eco home tips.

RECIPE — Maggie’s Pretty Slaw w/ Pomegranate & Beetroot

A beautiful recipe from Maggie McMillan — a RIPE team member. This slaw makes a regular appearance on our catering menu and is a nice easy slaw to whip up for a large gathering or a festive feast

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SERVES: 8

EF, GF, VEGETARIAN

INGREDIENTS —

POMEGRANATE DRESSING

1 tbsp BALSAMIC VINEGAR

1 tbsp POMEGRANATE MOLASSES

¼ cup (60ml) OLIVE OIL

JUICE of ½ an ORANGE

A pinch of SALT

PRETTY PINK PICKLED ONIONS

2 RED ONIONS, peeled, halved and thinly sliced

1 cup (250ml) CIDER VINEGAR or WHITE VINEGAR

½ cup (125ml) WATER

1½ tsp SALT

¼ cup (60g) CASTER SUGAR or RAW SUGAR

SALAD

¼ cup PRETTY PINK PICKLED ONIONS

½ cup (75g) WALNUTS, toasted and roughly chopped

2½ cups (250g) RED CABBAGE, finely sliced

2 BEETROOT, peeled and grated

2 cups (120g) WINTER GREENS (such as SPINACH, KALE or CAVOLO NERO), finely sliced

1 cup (40g) fresh ITALIAN PARSLEY and MINT LEAVES, roughly chopped

100g FETA, crumbled

½ cup POMEGRANATE SEEDS or seeds of half a POMEGRANATE

1 – 2 tbsp FREEZE-DRIED BLUEBERRIES, for garnish (optional)

SALT and freshly GROUND BLACK PEPPER

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METHOD —

To prepare the dressing: place all the ingredients in a jar with a tight-fitting lid and shake well.

To prepare the Pretty Pink Pickled Onions: finely slice the onions and tightly pack them into a clean sterile jar. To make the pickling liquid, place a small saucepan over a medium heat and add the vinegar, water, salt and sugar and bring to the boil. Once boiling, remove from the heat and set aside to cool a little. Pour warm pickling liquid over your sliced onions, ensuring they’re totally submerged in the liquid. Seal with a tight-fitting lid. These pickles will be ready to use in 10 minutes and will keep well stored in the refrigerator for a couple of weeks.

To prepare the salad: make the Pretty Pink Pickled Onions and set aside to marinate for at least 10 minutes. Lightly toast the walnuts in the oven or a pan for a few minutes.

In a large mixing bowl, combine the finely sliced cabbage, beetroot and winter greens. Add half of the herbs, walnuts and pomegranate seeds, reserving half for the topping. Add the dressing, toss to combine and season to taste.

To serve the salad: top with Pretty Pink Pickled Onions and the remaining herbs, walnuts, feta, pomegranate seeds and freeze-dried blueberries.

TRY ANOTHER RIPE RECIPE: Green Soba Noodle Salad — Recipe by RIPE Deli