white cabbage coleslaw
Coleslaw is yet another dish that has been lost to the fast food industry, but it is one of the simplest and easiest salads to make. Better yet it keeps well refrigerated, makes a delicious healthy snack, great on buttered fresh bread with some cold meat or poultry.
Pre COVID19 it did have something of a renaissance in the restaurant and burger trade, but it was mainly just a step away from the supermarket/take-away version and rarely made with good mayonnaise.
The slaw will weep a little over a couple of days, just squeeze it out a little or use the juice as a bit of a dressing for poached chicken if you’e not making a sandwhich.
Like all good mayonnaise based salads it starts with decent freshly made mayonnaise.
below…you may not have pickled or dried cherries to make this beautiful salad in winter but it is also delicious mad with lightly reconstituted Satsuma or Mariposa plums.
click on the image to go to the recipe.
a 1 egg batch of whole egg mayonnaise lemon or lime click here for the recipe
1/2 s small firm white cabbage, finely shredded
100g p/w shallot or red onion
approximately 500g p/w carrot, coarsely grated
2 apples, new season winter Granny Smiths are great, peeled and coarsely grated
sea salt and freshly grund black pepper
parsley, mint and tarragon [or whatever you fancy or have to hand], stalked and finely chopped
Mix everything together and refrigerate for at least an hour before serving.
