Coleslaw

Coleslaw, being raw shredded cabbage combined with a range of vegetables and dressings, comes in many forms. This popular version with shredded carrots and chopped parsley is easy to make and refreshingly delicious as a salad or a side to meat dishes.  Use a mixture of green and red cabbages if you like.  You can also add thinly sliced spring onions or red onions for  sharpness.  For the dressing, I like it creamy and slightly tangy with equal amount of whole egg mayonnaise and full fat yoghurt / sour cream, a little apple cider vinegar, Dijon mustard and maple syrup.  Make coleslaw ahead of time and store it in the fridge for at least 20 minutes so the dressing gets to mingle with the vegetables for best results.

Serves 4-6 as a side

INGREDIENTS

• a quarter of a large cabbage with outer leaves removed (about 300g / 10½oz shredded)
• 1 small carrot (about 80g / 2¾oz shredded)
• ¼ cup fresh parsley, finely chopped
• ⅓ cup whole egg mayonnaise
• ⅓ cup full fat yoghurt or sour cream
• 1 tablespoon apple cider vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons maple syrup
• sea salt, to taste
• freshly ground black pepper, to taste

METHOD

1. Slice the core off a cabbage quarter at an angle.  Shred cabbage thinly with a knife.
2. Shred carrot with a julienne peeler.
3. In a large bowl, place shredded cabbage, carrot and chopped parsley.  
4. In a separate bowl, make the dressing by combining mayonnaise, yoghurt or sour cream, vinegar, mustard and maple syrup.  Season with salt and pepper to taste.  
5. Add dressing to the cabbage mixture and toss well.  Set aside, covered, for at least 20 minutes in the fridge for flavours to develop.  Toss again just before serving.