Slaw, it means summer. From the supermarket plastic tubs of my youth to the trendy ‘Asian Style’ of the nineties, it’s always been a part of my sunshine blessed days.
Now I see summer as an opportunity. A challenge if you must. As my Organic Veg box graces me with more sweetheart cabbages than could happily fuel a manatee, I go on a mission to see just how many iterations of slaw I can muster.
Right now, the blueberry bushes are doing their thing, so this is the current favourite. Creamy, tangy and a little sharp, it’s what every summer table is looking for.
Dressing Adapted from Olive Magazine
2 Small sweetheart cabbages, finely shredded
2 Red Onions, finely sliced
Handful of soft garden herbs, chervil & mint are great
100g good Quality Mayonnaise
100ml Greek Yogurt
3 tbsp Lemon Juice
2 tbsp Horseradish Sauce
1 tbsp English Mustard
1 Clove Garlic, minced
2 tsp Chives, Chopped
1. Mix the last 7 ingredients together with a whisk until smooth.
2. Mix the cabbage with the onion and add a few tablespoons of the dressing. Mix in the blueberries and herbs, taste and adjust the seasoning.
3. Serve the slaw with extra dressing for spooning over. Great stuffed into crusty bread.