Coleslaw with a Twist

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

Dressing
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!

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3 Comments

  1. Donna
    Posted February 22, 2010 at 8:47 pm | Permalink | Reply

    Ooh yeah! That sounds lovely…like the twist with the cumin and the added hazelnuts….healthy fare! Nice one Kerry.x

  2. Susanne Exner
    Posted February 22, 2010 at 10:38 pm | Permalink | Reply

    Udover at den her Cole slow ser fantastisk ud, så er det jo kæmpestort med en ny madblog. Stort tillykke med den. Smuk blog (også komplimenter til fotografen såvel som kokken herfra) og lækker mad. Jeg bliver tro følgesvend på opdateringerne. Go Kerry!

    • Posted February 23, 2010 at 8:06 am | Permalink | Reply

      Tak for dine søde kommentarer, Susanne. Rigtig glad for at du vil følge min blog. Kan stadigvæk godt huske nogle af de meget lækre sager jeg har smagt hos dig den gang vi var ‘unge mødre’ ;-) Der var bla. noget en gang med æg bagte i en lækker tomatsovs (brunch-agtig). Kan du huske det?

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