A winter salad

This salad is for anyone who wants feels like a mid-winter raw vege hit but doesn't want to pay $8 for a squidgy red capsicum and its out-of-season friends. (Yes, capsicums are roughly $8 a piece at the moment, I don't know this because I bought one myself but because I know someone who actually paid $8 for a single capsicum last week.)

I was inspired to make mayonnaise after reading this post here on the Kitchenmaid blog which has lots of fabulous DIY recipes for the kind of things you'd usually buy - bread, tahini, mayo etc. Once I had my mayonnaise made I needed a use for it so added a little smoked paprika and thinned it down with the juice of half a lemon and used it as a dressing for this red cabbage, carrot & spinach salad.

This salad is a lot like one we make with red cabbage, apple & celery with smokey mayo (from Dunedin-based cook/food writer/tour guide Judith Cullen) but with spinach and carrot instead of celery and apple. You could add a julienned green apple to my version below if you want a little sweetness.

I guess it's more a "coleslaw" that a salad but I'm calling it a salad as I can't stand the word coleslaw. Especially when it's mispronounced "coldslaw"! Either way, it just doesn't sound like something I want to eat. But salad, especially this salad, I do want to eat. And have done so for the last two nights.

The quantity below would make a big bowlful - enough for 6-8 servings - and use the entire amount of mayonnaise. Adjust as necessary to feed the number of people at your table.

Red cabbage, carrot & spinach salad with smokey mayo

1/2 red cabbage, very finely shredded

1 bag baby spinach

2 large carrots, julienned (or grated)

2-4 tablespoons finely chopped mint and/or flat-leaf parsley

1/2 cup toasted walnuts, roughly chopped

1 quantity of mayonnaise with 1/2 tsp of smoked paprika & juice of 1/2 a lemon whisked in.

Toss the finely shredded cabbage, spinach & cabbage in a large bowl. Mix though the smokey mayo, just half at first and then add a spoonful at a time until the vegetables are lightly coated. Save a little to dollop on top if you like. Sprinkle over the walnuts and serve.