RED CABBAGE AND NECTARINE SLAW
Coleslaw doesn’t need to be the same old mayonnaise drenched affair. Some crunchy vegetables, seasonal fruit and a vibrant vinaigrette are all you need for the perfect summer side dish.
INGREDIENTS
- 500 g red cabbage
- 3 Spring onions, greens only, sliced
- 200 g carrot, peeled and grated
- 3 Nectarines, cut into julienne
- 1 handful basil
FOR THE VINAIGRETTE
- 1 tbsp ginger
- 1 lime, roughly 30ml of juice
- 60 g Olive oil
- 10 g Wholegrain mustard
METHOD
- 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.
PRO TIPS
Julienne is a fancy term for matchstick cuts
Mixing 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