Today’s recipe is one of the first raw recipes I ever created and it’s been a hit ever since. It was inspired by the flavours and colours of Morocco. The beautiful jewel-like colours are a feast for the eyes, just like Morocco itself!
How to Eat…
Today’s Red Cabbage and Lemon Slaw is a great salad to make in advance or in bulk as it lasts a few days in the fridge and the flavours keep evolving. I eat it on its own for a light lunch, on toast with avocado, or with a baked sweet potato for supper. And if you have a carnivorous family, it would go really well with lamb chops.
It’s a beautiful salad for your Christmas table too 🙂
How to Preserve Lemons
Preserved lemon is a delicious Moroccan delicacy that is used in salads, stews and tajines. You can usually find them, preserved in glass jars, at most health food stores and delicatessens, and it’s even showing up in some supermarkets now. Most recipes only call for a small amount of the preserved fruit as the flavour is strong and fragrantly lemony, so one jar will last you a long time.
Preserving your own lemons is also really easy and satisfying to do yourself, although if you’d like to use them in today’s recipe be aware that the lemons take a month to actually preserve and soften (if you want to make the slaw and you can’t find preserved lemons you can use lemon zest instead).
- 3 – 5 unwaxed organic lemons
- unrefined rock or sea salt
- your favourite whole spices, such as peppercorns, star anise, bay, chilli, cumin and coriander
You will need a clean and steralised jam jar for preserving your lemons in. To steralise your jar and lid boil them in water for 5 minutes or place it in a medium hot oven for 10 minutes (the plastic in the lid may melt if you use this second method).
You will be packing your jar with as many lemons as you can, and this number will depend on the size of your lemons. I find that 2 usually does it, but if your lemons are small you may be able to get three in.
Cut each lemon in quarters down the length of the fruit, not quite all the way so that the bottom of each lemon is still attached and holds the fruit vaguely together.
Sprinkle a generous layer of salt and spices into the bottom of your jar. Stuff the cut centre of each lemon with more salt. Put one stuffed lemon into the jar and sprinkle with more spices and salt. Push in the 2nd (and 3rd if necessary) salty lemon into the jar, adding a final sprinkle of spices and salt on top.
To finish, squeeze enough lemon juice to fill your jar to the very top with the juice. Securely fasten the lid on the jar.
For the first week, every few days turn the jar upside down or right side up to make sure all the lemons are well-bathed in the preserving liquid. Then leave in a dark place (not the fridge as it’s too cold) for another 3 weeks (4 weeks total).
This Week’s Recipe: Red Cabbage & Lemon Slaw
This recipe makes enough to serve 1 as a main dish or 3 as a side.
¼ red cabbage, finely shredded
½ beetroot, grated
2 dates, finely chopped
1 spring / green onion, finely chopped
¼ preserved lemon rind, finely chopped, or zest of ¼ of a lemon + unrefined salt to taste
4 tablespoons olive oil
2 tablespoons apple cider vinegar
If you are using preserved lemons, rinse well before chopping.
Mix all the ingredients together and marinade for at least 15 minutes, or overnight. It’s as easy as that!