Fast food for the working week

Time is our greatest enemy – or rather lack of it - whether its a commute, long hours, collecting and ferrying children there's very little left to think about food and meals and in this case lunches. It doesn't matter where you work – home or at the end of a commute - temptation looms large in both instances. If you're at home you'll raid the biscuits if you're at the end of a commute or on the run because you're ravenous you pick up the nearest “meal deal” which usually includes a tasteless but calorific sandwich, crisps and a sugary drink.

Here's my antidote which does require some prep but it's well worth the effort.

The basic raw slaw

For me a coleslaw is not just a summer side for a BBQ. I like the flexibility of having the raw ingredients, prepped and ready to use. This type of “salad” is delicious all year round.

You can use any dressing that takes your fancy with the cabbage, carrot and onion - whatever else you throw in a bowl is entirely your own choice. There is an added advantage too – if you like to eat sensibly say, during your working week, then making up a batch of raw slaw will be your best friend – so often we set out with the best of intentions - it's not as easy as it sounds when you're hungry and your resistance is low. The answer is to have your ingredients ready and waiting to assemble quickly.

How much you prep is up to you – as a guide :

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage – a “cheek”

use a paring knife – see hints and tips to follow

1 carrot – peeled and sliced with a

julienne peeler – see hints and tips to follow

1 spring onion – 15g finely sliced

salt and black pepper

Slice your cheek of cabbage as finely as you can using a sharp paring knife – bag, clip and fridge.

Julienne your carrot – bag, clip and fridge.

Spring onions are mild, you could use a Spanish onion if you prefer or a red version. You can get a sweet, mild variety too. Slice, bag, clip and fridge.

The ingredients are deliberately bagged separately – they keep fresh longer and carrots “bleed” into other veggies so unless you love orange cabbage I'd definitely recommend!

If you're at home then stash the bags in the fridge. If you're on the run or at the office then box and use a small cool bag.

If you'd like to see a photo of “a cheek of cabbage” check out the Veggie label Saturday 15^th April 2017 – The Coleslaw Conundrum – the raw slaw principle – Coronation Slaw gives the photo.

Hints and tips for the slaw prep up next …