'Salad' Coleslaw November 30 2015
Another juicer recipe for you….
BUT this is not a juice!
One of the things that has always frustrating me about the idea of juicer is what to do with the pulp…. I almost feel like shooting ’Nooooooo’ as I tip it into the compost.
If you are anything like me, that has probably played on your mind too. Organic veggies are not cheap and so I want to salvage an much as I possible can of them. I know there are recipes out their for juice pulp burgers and such which I am yet to try but today I have something much, much easier. Plus it requires no cooking which also means no loss of nutritional value. Win win!!
Play around with various different pulp combinations. You may find some veggies are more fibrous than others, and some pulp remains wetter than others. I think the fact that this particulate batch had some tomato pulp gave it a great texture.
Get creative with herbs and spices too. This recipe is simply a guide to get started.
I kept this batch in a sealed container in the fridge and used it as a side or topping for various meals and snacks over the following couple of days…. try in salads, mixed with hummus, over avocado toast, in sandwiches. Or even sprinkle over hot meals one such as pastas dishes once served, to give a boost of colour and fibre!
You’ll see my Juico photos popping up over social media… plus a few videos clips I recorded. (you would have laughed at my ridiculous video set-up balancing my camera on a box stacked on a step ladder in the kitchen to get the angle) I’m no video pro but i’m having fun trying!
P.s like I mentioned join my first post. I was gifted the Juico Uno Juicer in return for trialling it and producing content to show how it can be used… but as ever all the thoughts here are all my own!
If you have a juicer… you must give this a go next time to have some veggie based pulp! (then let me know what you think!)
recipe: ‘salad’ coleslaw
Serves approx. 4
The pulp leftover from juicing:
1 red pepper
2 large carrots
6 romaine lettuce leaves (or equivalent)
1 garlic clove
1 tbs olive oil
1 tbs balsamic vinegar
a little salt and pepper to taste
herbs or species to taste (I used a tablespoon chopped fresh mint or you could use a sprinkle of cayenne for a kick)
Make the juice using the vegetables and set aside to consume separately.
The remaining pulp will be fairly wet due to the nature of vegetables used. Toss with a fork to mix and then add the remaining ingredients. Toss again to mix and then serve as a side or anywhere you’d use ‘coleslaw’ such as a burger topping’.