I make crunchy slaws of grated roots and shredded cabbage throughout the year, using whatever vegetables are in season. You need to take your time slicing and grating everything finely, but once you’ve got a big bowlful in the fridge, you need only transfer a portion to a lunchbox (or plate), add a little cold meat, cooked egg, cheese or other protein-rich finishing touch, and you have a filling, wholesome lunch.
To make a complete meal of these slaws, accompany them with one of the following:
• A couple of oatcakes and some shredded cold chicken, ham, pork or lamb.
• A slice of pork pie.
• A chunk of blue cheese, crumbled over the top, plus some lightly toasted walnuts.
• A wedge of cold frittata.
• A wholemeal roll filled with soft, mild goat’s cheese sprinkled with salt and pepper.