A few years ago, I hated coleslaw. Or more specifically, I hated the thick, gluggy ‘pseudo-salad’ variety of coleslaw sold at every second fast-food joint as a token vegetable (alongside greyish mushy peas, drowned corn-on-the-cob and powdered potato with packet gravy).
However as time has passed, coleslaw has slowly been redeemed in my mind. I mostly credit this to British chef Jamie Oliver who created this recipe for winter vegetable coleslaw a few years ago. I instantly fell in love with it; the soft herbs, fresh radish, raw beetroot and fennel, all enrobed in a light, yoghurty dressing. It was coleslaw, revived. Refreshed and enlivened for a new generation (cue: cheers for Jamie).
The coleslaw recipe below was created specifically as an accompaniment for pulled pork rolls, the recipe for which you can find here. In my culinary mind, apples and radishes are natural friends of pork, so I’ve tossed in both alongside toasted almonds, shredded red cabbage, green onions and soft, mild herbs. The light, lemony dressing contains just enough creaminess to identify as ‘coleslaw’ without being cloying; it’s a beautiful contrast against the rich, sticky pork meat and soft white bread.
Each bite of this salad has the sweet crunch of apple and carrot, peppery radish, earthy crushed walnuts and warmth from the red cabbage and onions. It’s all wrapped up in a slick of creamy lemon with fresh, citrusy undertones of coriander and mint.
So far, I’ve found that the salad pairs beautifully with grilled meats, felafel, warm pita bread, chickpeas, salmon and canned tuna. But above all, I’d recommend that you pile it liberally onto a soft white roll before topping it with warm, tender strands of pulled pork and a splash of hot sauce. Fireside, with a cold beer in hand, it’s my version of food heaven.
- 140g (2 cups) finely shredded red cabbage
- 5-6 fresh radishes, washed and thinly sliced (I did a mixture of julienne and thin rounds)
- 2/3 cup fresh washed coriander and mint, torn
- 1 carrot, peeled and coarsely grated
- 1 apple (either red or green is fine, I tend to use either red Jazz or Fuji apples), washed and julienned
- 2 spring onions (shallots) trimmed, thinly sliced
- 60ml (1/4 cup) olive oil
- 60ml (1/4 cup) fresh lemon juice
- 1 tsp apple cider vinegar and honey (I used Wescobee*; substitute 1/2 tsp apple cider vinegar and 1/2 tsp honey)
- 2 tbsp whole-egg mayonnaise
- 1/4 cup crushed, toasted walnuts or flaked almonds (optional)
- sea salt and freshly ground black pepper
Place the prepared raw vegetables into a large bowl, then set aside.
Serve on its own, with grilled meats, in soft pita bread or atop split white rolls with tender pulled pork and a sticky drizzle of hot barbecue sauce (see recipe for pulled pork here). Deliciousness, amplified.
- Wescobee’s Apple Cider Vinegar and Honey* has swiftly become a new favourite condiment of mine. The product is produced from oak barrel fermented apple cider vinegar and a blend of nutrient-rich honeys containing 12 minerals, 12 vitamins and enzymes. In itself, apple cider vinegar is also viewed to have both antiseptic and antibiotic properties. I’m a bit skeptical about the full range of claims associated with the consumption of apple cider vinegar and honey, but I do feel that it’s wonderfully beneficial for digestion and overall well being (plus, it just tastes nice!). Read more product information here.
- ‘Exercise your jaw by eating coleslaw…‘ (Coleslaw by Jesse Stone). Possibly one of the most unnecessary songs ever. Still, I played it whilst making this recipe.
- Veganise this recipe by swapping honey for maple syrup and using an egg-free vegan mayonnaise such as this recipe from Serious Eats (soy based, egg free) or this one from Jessica at Clean Green Simple.
- Paul Merrett at BBC Food has a great tutorial for cutting julienne vegetables here. It’s easy. Trust me.