With the onslaught of winter I have found myself delving more and more into the realm if health foods and supplements. I’ve been researching into wholesome eating and one thing that I’ve recently adopted is raw milk – literally straight from the udder, meaning it still has all of the goodness that gets killed off when milk is pasteurised and homogenised.
On this continued crusade for new healthy ingredients I came across apple cider vinegar, which according to Comvita‘s website, contains an array of vitamins, minerals, amino acids, polyphenolic compounds and non-volatile organic acids, including tartaric, citric, malic and lactic acids. A serious mouthful in all senses of the word.
So, with all of these fabulous components I thought I’d have a go at incorporating some into a delicious recipe using seasonal vegetables. Here’s a recipe I’ve dabbled with, which makes a great lunchbox addition…and uses a big slug of the good stuff.
Raddichio and cabbage slaw with a honey and vinegar dressing
One cabbage (I used January King)
1/3 cup good quality olive oil
2 tablespoons runny honey
3 tablespoons Comvita’s Apple Cider Vinegar with Manuka Honey
Salt and freshly ground pepper
- Finely slice the raddichio and cabbage and place in a large bowl.
- Meanwhile whisk the honey, apple cider vinegar and salt together. Add oil slowly, whilst whisking, until well blended.
- Toss together with the cabbage and raddichio. Ta daa.
I served it with braised chicken, cooked in a simple leek and garlic sauce.