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You will need: half a small red cabbage, half a red onion, 1 apple, a handful of sesame seeds, olive oil, balsamic vinegar, Dijon mustard, a lemon or lime, salt, black pepper
Remove the outer leaves of the cabbage, chop out the core and put them in the compost. Slice the rest up finely. The best way is with a mandolin but I’m banned from sharp implements so I stick with a kitchen knife. Chop apple. Peel and finely slice red onion. Put it all in a bowl with the sunflower seeds. Now mix a vinaigrette. The rule is four tablespoons of olive oil to one tablespoon of balsamic vinegar and one teaspoon of Dijon mustard, a pinch of salt and freshly ground pepper. I like to add the juice of a lemon or lime and a couple of dashes of hot chilli sauce too. Dress the slaw a good 20 minutes before serving and toss well.
You can play around with this slaw for variety – so add walnuts or toasted peanuts instead of the seeds, crumble over feta, add a big mound of finely chopped Italian parsley, make a yoghurt based dressing or use a red wine vinegar instead of balsamic.
My favourite way to eat this cabbage slaw is with roast chicken and mashed potato or a slow-cooked, red wine soaked beef stew. The freshness and crunch provide great contrast to richer flavours. It’s also good with barbecued meats and oily fish like salmon.
Red cabbage is better for you than green. It’s crammed with antioxidants as well as vitamins and potassium. I reckon it has more flavour too.