Salads
Red cabbage slaw
Red cabbage's dramatic colour and fresh taste is welcome alongside winter's earthy roots. This crisp slaw goes well with many dishes – with grilled or roast chicken or richer meat such as venison for dinner; with a bowl of soup for an easy lunch; as a texture-giving sandwich filler. These quantities are a rough guide only. Add some Dijon or wholegrain mustard if you want it to have more of a kick, or a squeeze or lemon juice or vinegar for some sharpness.You could also add grated apple and some toasted, chopped walnuts or hazelnuts.
Ingredients
- ½ small red cabbage, cored and finely shredded
- 2 carrots, grated
- 1 red onion, peeled and grated or finely sliced
- pickled jalapeño chillies, finely sliced
- 1 tbsp mayonnaise
- 2 tbsp yoghurt
- small bunch of chives, finely chopped
- salt and pepper
Method
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Step 1
Mix together the shredded red cabbage, grated carrot and finely chopped red onion with sliced pickled jalapeño chillies, mayonnaise, yoghurt and chives. Season to taste.