Condiment/ Food/ Gluten free/ Leftovers/ Medicinal/ Recipe/ salad/ Snacks/ vegetarian

Cabbage and carrot slaw

One of my ultimate pet hates is mayonnaise, I can’t stand the stuff.  I wouldn’t eat the ingredients singularly so why would I mushed together.  A raw egg yolk?  A cup of oil?  no thanks.  But this is a debilitating dislike to have as mayonnaise is lurking everywhere and its followers are a plenty.  I am in the scant minority here and I know it.

I recently invited some girls over for dinner.  With the absence of a male, requiring a full feed, I was able to go wild on the salad side of things.  One of which was a coleslaw.  Now historically coleslaw is not on my agenda and I’ve always considered it a bowl of tasteless mayonnaise with some shredded vegetables hiding it in but apparently coleslaw is actually shredded cabbage (primarily) tossed in a vinaigrette which could be mayonnaise but doesn’t have to be…. https://en.wikipedia.org/wiki/Coleslaw  In fact the the unsightly drenching of some crunchy vegetables in mayonnaise has been adopted by the UK direct from the US.  The rest of Europe has their own, delicious versions with not a dollop of mayo in sight.

A brief history of coleslaw sees the Dutch taking their traditional cabbage salad (translated Koolsalade) to America back in the something something’s and then in order to make it palatable next to burgers and fried chicken, the word salad removed and slaw, which according to the Oxford dictionary, has no meaning other than salad. https://en.oxforddictionaries.com/definition/slaw

So there we have it.  My slaw returns to Europe and I sliced up the vegetables and mixed with oil and vinegar to make a tasty salad.

Cabbage and carrot slaw

Print Recipe
Serves: 4 Cooking Time: 10 mins

Ingredients

  • 1/4 head of white/savoy/red cabbage
  • 1 carrot
  • 5 radishes
  • 10g pickled red onion (see previous posts)
  • sea salt
  • cracked black pepper
  • 1/2 pomegranate
  • 2tbs olive oil
  • 1/2 lemon (juice)

Instructions

1

Finely slice the cabbage, carrot and radishes and roughly chop the pickled onion.

2

In a separate bowl whisk up the lemon juice, salt, pepper and olive oil to make a dressing.

3

Toss the vegetables with the dressing.

4

Hold the 1/2 pomegranate flat side down on the palm off your hand, using a wooden spoon beat the seeds out of the pomegranate over the salad.

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