Serves
4 People
Cooking Time
20 minutes
Season
Spring
Summer
Autumn
Dietary
Vegetarian
Gluten Free
As the summer rears its head, I’ve been feeling the urge to make more salads and celebrate the sunshine. This recipe is similar to a peppery coleslaw.
Ingredients:
- 1 large leek (about 10 ounces), white and light green parts only
- 1 medium carrot (about 5 ounces), peeled and grated (about 1 cup) *(see note below)
- 1 tart apple, cored and cut into small cubes
- 1/4 cup sour cream (standard or vegan)
- 1 tablespoon mayonnaise (standard or vegan)
- 1 teaspoon lemon juice
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Method:
1. Halve the leek lengthwise and cut into thin half-moons. You should end up with 3 cups of sliced leeks.
2. Place the leeks in a big bowl of water and swirl them around with your hands while separating the layers to release all the dirt. Lift the leeks out of the water and place back onto your cutting board. If the water looks really dirty, repeat the process with new water. (Alternatively, use a salad spinner.)
3. Transfer the leeks to a large mixing bowl and combine with all the remaining ingredients. Season to taste and serve immediately.
