Garden Coleslaw
This coleslaw will taste better than anything you can buy with a lovely bright flavour and lots of crunch. It is the easiest side dish for the warmer months, or a great filling for a jacket potato if you have leftovers. I call it the garden coleslaw because it is exactly the type of food to serve outdoors, alongside other dishes for family and friends.
This Summer recipe uses white cabbage as a base, sweet apple and plenty of fresh herbs. In the Winter months I use purple cabbage, dried cranberries, pomegranate seeds and pecans.
ingredients
1 small white cabbage, outer leaves removed
3 celery stalks
6 spring onions, finely diced
25g parsley, finely chopped
2 eating apples
juice of 1 lemon
dressing
1 heaped teaspoon Dijon mustard
1 heaped teaspoon grain mustard
4 tablespoons natural yogurt
4 tablespoons mayonnaise
1/2 tablespoon white wine vinegar
1 teaspoon honey
freshly ground black pepper
Prep the salad base: finely shred the white cabbage and add to a large bowl. Trim, peel and cut the celery stalks on the diagonal. (I always peel celery, to remove the stringy outer layer, once you start to do this it is difficult to not prep or eat it this way). Next add to the bowl finely diced spring onions and finely chopped parsely. Cut the apples into machsticks, disacrding the core and toss in lemon juice, then add to the bowl. If making ahead I would prep the apple before serving.
Combine all the dressing ingredients in a bowl. Dress the salad and then toss until well combined.
Serve the coleslaw on a big platter, with a final scatter of chopped parsley.