Red Cabbage Coleslaw

Red Cabbage Coleslaw

I have been making slaw like this for the last few years. It really was a revelation for me when I realised coleslaw was not that horrible mayonnaise-y crap you get from plastic tubs in Tesco. All squishy cabbage and mushy carrots and no flavour.

In contrast a serious, old school pickled slaw is a thing of simplicity and grace. Just a small handful of ingredients and you are flying. The best part? The longer you leave this to sit in the fridge the better it will be. Perfect for that picnic or BBQ.

One Quarter of a head of red cabbage
2 limes
1 small bunch of coriander
Olive Oil

-Using a very sharp knife or a box grater shred the cabbage head as finely as possible. The finer you get it, the better the end result.
-Place all of the shredded cabbage in a large bowl.
-Zest the limes into the bowl. Roll them slightly to loosen the juice, then juice them in aswel.
-Finely chop the coriander and add it in with a pinch of salt and a tablespoon of olive oil.
-This is the fun bit, using your hands, scrunch the cabbage together with the dressing. Don’t be gentle with it. You need the lime juice to start pickling the cabbage and making it edible.
-Once you have based and mixed your cabbage around a good bit, leave it aside. The longer you leave it here the better. You can eat it immediately but overnight is preferable.
-Enjoy with grilled or roasted meats or a sandwich or anywhere you would usually have found that crappy white sludge before.


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