Want the secret to a great salad bowl? It’s not in the dressing...
Welcome to the CULT-JARRED Table where we make a meal of a few good ingredients, and one very good jar.
This slaw is super quick to throw together - it has ginger in the dressing, thinly sliced fennel, some nutty wild rice, you then tear in some prunes and crush toasted pecans with your hands…
But it was missing something. Enter our Red Cabbage, Beetroot & Garam Masala ferment.
It’s made with warming spices - and it genuinely tastes like Christmas in a jar.
And that is how you make a Cult Bowl
This slaw was missing something - then it met our Red Cabbage, Beetroot & Garam Masala ferment.
Autumnal Wild rice, Pecan, Prunes and Fennel Slaw with Red Cabbage Beetroot & Garam Masala Ferment
Serves: Serves 2
100g wild & brown rice mix,
1 fennel bulb, reserve the fennel fonds if you can (or use dill)
1 apple
50g pecans
100g Agen prunes
+@cultjar Red Cabbage, Beetroot & Garam Masala
Dressing:
2 Tbsp Extra virgin olive oil
2 Tbsp tbsp apple cider vinegar
1 tbsp finely grated ginger
Salt
1. Preheat your oven to 180* and toast the pecans for 5-8 minutes.
2. Place the wild rice into a pot and cover generously with water and a pinch of salt. Bring to the boil, and then reduce to a simmer for 30-35 minutes.
3. In a large bowl whisk together the olive oil, apple cider vinegar, grated ginger and some salt.
4. Using a mandolin or a sharp knife, finely shave the apple & fennel and transfer to the bowl, roughly crush the pecans with your hands and tear the prunes into the bowl.
5. Toss the veg in the dressing, and pick off any green fennel fronds that look fresh to add to the bowl.
6. Once the rice is cooked, drain and add to the slaw, mixing gently.
7. Serve with a generous helping of our @cultjar Red Cabbage, Beetroot & Garam Masala
