I have to say – like many others, my purchase of an air fryer at the end of last year has revolutionised how I cook and shaved hours off my time spent cooking! My fan oven sits there sad, cold and very, very clean!
It wasn’t a considered purchase, the air fryer “craze” hadn’t really taken off – but it happened that the model and design of the air fryer I settled upon was perfect for me to use – as a disabled woman with limited reach and dexterity.
I bought the Instant Vortex Plus 6-in-1 ClearCook 5.7L Air Fryer at the bargain price of £70 and it’s been worth every single penny. I love the clear window and interior light which enable me to peek at the food and check on progress as it cooks without the need to open the drawer every time.
Experimenting with using my air fryer in a slightly different way, I tried this vegetable accompaniment for tonights dinner. It was quick and easy – the most time was spent in prepping the vegetables, and I have to admit that I delegated this responsibility to the wonderful Sam who works for me. After all, I can’t really afford to lose any more fingers….
These long thin strips of colourful vegetables are cooked “al dente” in the air fryer to retain some crunch, and dressed with a lovely sharp dressing – best eaten warm, rather than hot.
Once cooked, it provides a colourful accompaniment to any dish – I had mine with a ready-made shop bought chicken steak – which rather brought the whole meal down a notch.
Still, we live and learn….
If I made this again, I’d probably add half a red onion, finely sliced – and another apple. Oh, and increase the quantity of dressing. Clearly, the chicken steak won’t feature on my plate any time soon….
My julienne peeler was used to cut the carrot into long thin strips – and my super sharp santoku knife to achieve the strips of apple and finely shredded red cabbage.
Red cabbage, carrot and apple stir-fry with honey, mustard and apple cider vinegar dressing
Preparation Time: 20 mins
Cooking Time: 10 mins
Serves: 3
Calories per serving: 118
Ingredients
Carrots, Raw, Peeled – 3 Carrots/225g
Red Cabbage – 3 Servings/300g
Apples, Jazz, – 1 Apple /120g
Olive Oil, Extra Virgin – 10ml
Vinegar, Cider – 1 Tbsp/15ml
Honey, Clear, Runny – 1 Tbsp/15g
Mustard, Dijon – 1 Tsp/10g
Method
Finely slice/shred half a red cabbage. Peel and julienne the carrots. Chop the apple into matchsticks (no need to peel).
Toss the shredded vegs and fruit in a large bowl with the olive oil.
Pre-heat the air fryer – 160 degrees air frying mode.
Place the mixture into the pan of the air fryer (remove the bottom grate first). Cook for 10 minutes. stirring half way through.
Make the dressing by whisking together the mustard, apple cider vinegar and honey – adding salt and pepper as required.
This should be served warm, rather than cold and can be enjoyed alongside any main course dish.
Add a sprinkling of nuts on top – but don’t forget to add the calories – they are not included in this recipe!
Nutrition Data Per Serving
Calories (kcal) 117.3
Protein (g) 2.1
Carbohydrate (g) 19.1
Fat (g) 4.0
Fibre (g) 4.8
Fruit & Veg 2.9
