I fancied making something fresh this evening, to round the week off. Something that would go with steak, that isn’t starchy and doesn’t make you feel lethargic after eating. A coleslaw I thought would be suitably healthy, full of crunch and would wake up any hibernating tastebuds.
1/2 red cabbage head
2 heads of baby gem lettuce
2 small shallots
Salt, Pepper and Sugar
2 tbsp fresh mayonaise
Juice of an orange
Slice the red cabbage, lettuce and shallots as finely as possible and toss together in a bowl. Empty the shells of two pomegranates and tear up some fresh parsley. Add the mayonaise, squeeze in the juice of an orange and coat the sliced vegetables well. Add a grind of pepper, pinch of salt and teaspoon of sugar for seasoning. Have a taste before you serve it – people’s opinion of seasoning can vary widely when it comes to something like coleslaw. Some like a peppery coleslaw, so go heavy on the parsley, onions and ground black pepper . Some prefer it creamier, in which case add more mayo. I prefer it sharp and tangy, so I am liberal with the shallots, orange and pomegranate seeds.
Coleslaw is something best served freshly made. Even after a few hours the ingredients in the dressing can pull out the water from the lettuce and cabbage and make them lose their crispness.
A different twist: if serving with lamb, add grated apple and exchange the parsley for mint. A different twist. ~