Friday, 29 January 2016

A Tangy Spring Cabbage 'Slaw'



At some point in the last few years someone decided that the coleslaw from my childhood - you know the one in the little plastic tubs - should change. It shall no longer have just shredded white cabbage, carrots and onion; it shall no longer be slathered in just mayonnaise and it shall no longer be call coleslaw. From now on anything can be added to the mix and it shall be call 'Slaw'

Who decided this and where it came from I have absolutely no idea, it just seemed to suddenly appear on menus, in cook books and on TV chefs shows - so I have decided to embrace and go with it - especially of it means I can make a salad out of whatever I find in the fridge and call it 'slaw' job done!

So I did just that!

For some reason last week at the veg store, I loaded up my basket with mountains of beautiful fresh spring greens  - so much I could have fed the masses - however, it did mean that I had more than enough to experiment and have a go at making it into a 'slaw'. I kept it simple, only three vegetables and made a really tangy creamy dressing.

Recipe - enough for 4

2 heads of really fresh spring greens
2 young carrots - not too old and thick
quarter of red cabbage

For the dressing...

4 tablespoons mayonnaise
2 tablespoons natural yogurt
juice and zest a lime
salt and pepper



First you need to prepare you vegetables. Wash the spring greens, shake them dry and then finely shred. Do the same for the red cabbage and peel and julienne the carrots. mix together and set aside.


Next make up your dressing - just pop all the ingredients in a bowl and mix. I like a lot of black pepper in this so add as much as you want. If the dressing is a little too thick thin with a few drops of water. Taste and add extra lime if you need more tang!

Now just mix it all together and serve. If covered it will sit happily in the fridge for a few days - just give it a good stir before serving.


Have a great weekend
Love Lizx

 slaw