Place your finely sliced cabbage into a bowl and season with 1% of its weight in salt (500g of cabbage = 5G of salt). Massage in the salt and leave it to sit for 30 minutes.
Squeeze out any moisture from the cabbage, one handful at a time and place it into another mixing bowl. Add the grated carrot, the sliced spring onion and the julienne* of nectarine.
In a small jar add the olive oil, lime juice (about 30ml), lime zest, grated ginger and a teaspoon of mustard, a pinch of salt and sugar.
Dress the slaw lightly with the vinaigrette and serve while nice and crunchy.
Julienne is a fancy term for matchstick cutsMixing a vinaigrette by combining your ingredients in a small jar and giving it a good shake to emulsify is a really easy way of getting a well-made vinaigrette. A well-emulsified vinaigrette will stick to your salad better. Also, any leftover vinaigrette can be left inside of the jar and simply popped in the fridge for later use.This style of slaw works well for a number of crunchy vegetable salads. It’s really as simple as combining a thinly sliced crunchy vegetable with pieces of fruit and a vinaigrette whose flavours complement each other
Keyword coleslaw, nectarine, red cabbage
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By Stephen|2021-07-30T15:00:57+02:0030/07/2021|Recipes|Comments Off on RED CABBAGE & NECTARINE SLAW