You might be thinking, what’s she doing posting a recipe for coleslaw in dark, cold February? Well, I love coleslaw and happily eat it all year around. Here’s the recipe for my favourite one, which I made to go along with some BBQ’ed chicken at the weekend. (Nah, the snow doesn’t put us off lighting up the grill either).
350g (approx 1/4) red cabbage (you can use white if you prefer), finely sliced
200g (approx 2) carrots, grated
1 teasp. onion, grated
30g toasted hazelnuts
5 dessertsp. good quality mayo
100 ml cremefraiche (18%) or skyr
1 dessertsp. fresh lemon juice
1 teasp. dijon mustard
1 teasp. sugar or honey
pinch of ground cumin (= the twist)
salt & pepper
Hopefully, if you’re lazy like me, you have a food processor to do all that grating work. If not, have no fear, the job can easily be done using a grater and a knife. Once you’ve prepared the coleslaw veggies, mix your dressing ingredients in a separate bowl. Combine it all together, top with the toasted hazelnuts and Bob’s your Uncle!