While coleslaw is known for its summer salad vibes, I think it may have a place in the cooler months too. Today in Melbourne, for instance, it’s cold and rainy. But that hasn’t deterred me from whipping up a batch of this tangy, crunchy slaw, served generously alongside some warm mini quiches and some leftover smoked salmon. Interestingly, pears, in Australia are at their picking prime in autumn and winter, so it’s not completely out of place that I feature this juicy fruit on such a wet autumn day. Packed with fibre, vitamins, healthy fats and plant protein, this little gem of a salad will leave you feeling refreshed, satisfied, and most likely daydreaming of summer days to come.

Enjoy xx

Low Salicylate Pear Coleslaw

Adapted from California Walnuts

Serves 6

Equipment

• Peeler
• Grater
• Cutting board and knife
• Measuring cups
• Measuring spoons
• Mixing bowl

Ingredients

900 grams green cabbage (shredded)

1 large carrot (peeled and grated)

1/3 cup spring onion

3/4 tsp salt

1/4 cup malt vinegar

1/2 cup greek yogurt

2 Tbsp maple syrup

2 pears (peeled and finely sliced)

1/2 cup fresh figs (finely chopped)

1/2 cup unsalted roasted cashews (roughly chopped)**

Method

1.) In a large bowl, combine cabbage, carrot, spring onion and salt.

2.) In another smaller bowl, combine malt vinegar, yoghurt and maple syrup, whisking together until smooth.

3.) Pour liquid mixture along with figs onto cabbage mixture and toss to mix well.

4.) Just before serving, add in sliced pear and mix into the coleslaw.

5.) To serve dish onto plates and top with a sprinkling of cashews

Leftover coleslaw can be stored in the fridge in an airtight container for up to four days. Would also be a perfect addition to sandwiches and burgers.

Note: Carrots are listed in the RPAH handbook as moderate in salicylates, something to be mindful of if you’re very sensitive or looking to limit your chemical load. Kęszycka et al. 2017 however list carrot as low, so I’ve included them here. Just be mindful when trying the recipe for the first time.

**While cashews and cabbage have historically tested low for salicylates, more recent tests (Malaker et al. 2017) which retested with free and bound salicylates found cashews and cabbage to be in the high and medium category, respectively. Most people tolerate cashews and cabbage well, while others may be prone to a reaction, in which case, you might want to avoid this recipe in the future if you do find you experience any adverse effects.