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 and dried fruit.
- 2 medium carrots, coarsely grated
- wedge of white or red cabbage, finely shredded
- bunch of chives, finely chopped
- 1 generous tablespoon good quality mayonnaise (or make your own)
- 1 tablespoon greek yoghurt
- juice of one lemon
- 1 tsp french mustard
- 2 tbsp pine nuts (or pumpkin seeds, cashew nuts, sunflower seeds)
- optional – half an apple, cored and finely chopped and a tablespoon of sultanas, raisins or chopped dried apricots.
Spread the pine nuts 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 and mayonnaise in the bottom of a salad bowl. Add the chives, carrot and cabbage. Use about double the amount of cabbage as carrot. Add the apple and dried fruit if using. Mix gently and top with the toasted pine nuts and freshly ground black pepper.
