Coleslaw is often thought of as a winter stand-by when summer salad is in short supply, but it’s also a perfect complement to barbecued meat or to accompany a hot chicken at a picnic. You can prepare the ingredients and dressing ahead of time but dress the salad no more than half an hour before you’re ready to eat. Mind you, I have been known to eat leftover coleslaw with a few extra nuts as my breakfast. I like to sweeten it with some apple.
- 1 medium carrot, coarsely grated
- wedge of white or red cabbage about twice the size of the carrot, finely shredded
- handful of chives, coriander, parsley or mint, finely chopped
- 1 generous tablespoon good quality mayonnaise (or make your own)
- 1 tablespoon greek yoghurt
- juice of one lemon
- 1 tsp french mustard and honey
- 2 tbsp nuts or seeds (we grow great hazelnuts and walnuts in New Zealand and you can really taste the difference fresh)
- optional – half an apple, cored and finely chopped.
Spread the nuts or seeds on a baking sheet and toast in the oven for 5-10 minutes at 180 degrees C until golden. Watch them carefully as they are quick to burn. Set aside to cool. Mix the lemon juice, yoghurt, mustard, honey and mayonnaise in the bottom of a salad bowl. Add the chives, carrot and cabbage. Add the apple if using. Mix gently and top with the toasted nuts and freshly ground black pepper. If making ahead, keep covered in the fridge and mix just before serving.