Horseradish Slaw
Often recipes have a little trick that takes them from good to amazing. When you’re making coleslaw the magic twist is to break up the cabbage by working it between your fingers so it becomes juicy. Try it – you won’t believe how it transforms your slaw.
Annabel Langbein Media
- Prep time:
- 20 mins
- Serves:
- 6 - 8
- ¼ large, firm cabbage, sliced as thinly as possible
- 2 stalks celery, finely sliced
- ½ green pepper, very finely chopped
- 2 spring onions, very finely chopped
- ¼ cup very finely chopped parsley leaves
- 1 tbsp poppy or nigella seeds
Horseradish Dressing
- 1 shallot or spring onion, very finely diced
- 1 tbsp minced fresh horseradish or 1-2 tbsp storebought horseradish
- 1 tbsp sugar
- 2 tbsp white wine vinegar
- ½ cup boutique extra virgin olive oil
- salt and ground black pepper, to taste
To make Horseradish Dressing, place all ingredients in a small jar and shake to combine. Store in the fridge for up to a week and use with all kinds of vegetables.
To make the slaw, place the sliced cabbage in a large bowl and work between your fingers to break up fibres and soften. Add remaining ingredients and toss to combine. If not serving at once, cover and chill for up to 24 hours. Just before serving, toss through Horseradish Dressing.
Tips
To make chicken rolls buy the freshest soft buns you can lay your hands on and fill them with Horseradish Slaw and Picnic Roast Chicken.
This recipe is from my book The Free Range Cook: Through the Seasons
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