I love coleslaw: it’s a very good way of getting masses of fibre, vitamins and veggie goodness in a tasty, mayonnaise-slathered form. Plus, I recently spotted, at my local farmers market, huge white cabbages going for 80p each. I seriously could feed 50 people on just one, although I’d have to add a few more ingredients, of course. Then there’s the issue of whether to add raw onion – well, I like it, so that’s me decided. But leave it out and add grated apple if you like a sweeter result.
I’ve noticed coleslaw is becoming trendy again (although I’m conscious I may sound ancient using the word trendy). It’s appearing on menus accompanied by pulled pork, which really is trendy. Am I not on the pulse of food fashions?
Recipe: Winter Coleslaw
Ingredients (serves 8)
- 1/2 white cabbage, finely shredded in a food processor
- 3-4 big carrots, topped and tailed, peeled and grated in a food processor
- 1 onion (white looks better but purple are milder), peeled and finely sliced (in a food processor or by hand)
- Salt and pepper
- 3 tbsp mayonnaise (or vegenaise, which I’ve just discovered thanks to Gwyneth Paltrow)
- 2 tbsp creme fraiche
- 1 tbsp lemon juice
- 1 eating apple, cored and grated (leave skin on) – optional
- 1 tbsp fresh parsley or chervil, chopped (for garnish)
Method: (easiest method ever?)
- Mix and serve, with the parsley sprinkled on top.