Garden Coleslaw
This is the simple slaw and it will taste better than anything you can buy, with lots of crunch and bright flavours. 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 its excatly the type of food to serve outside, alongside other dishes for family and friends.
This Summer recipe uses white cabbage as a base, but in the Winter months I also make this with purple cabbage and other seasonal ingrdients like dried cranberries, pomegrante 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.