September 06, 2012

Red Cabbage Coleslaw {Part 1 of 2}


Welcome. Take a seat. I've got a little explaining to do. This is part one of a two part post. This red cabbage coleslaw is part one-obviously! I won't tell you what part two is, sooo mysterious!!! I will next week when I blog it! I'll give you a little clue because I like ya so much. This coleslaw sits on top of what's to come! Any guesses?!

Ok, so this coleslaw is made with red cabbage instead of white cabbage. It is delish-crunchy, sweet and a little tangy. Even if you never check back next week to see part two, I will be happy knowing that I got to share part 1 with you. 

I'm not going to say too much more on this, apart from that the coleslaw will keep for 1-2 days in the fridge. Pretty please buy the ingredients and get ready to make it OR make it anyway to go with a weekend BBQ. 

I will leave you until next week-excited I hope!

Enjoy,

Holly,x


Cut the red cabbage straight down the centre through the core into two halves.


Place each half flat on a chopping board and cut in half again-this time not through the core. Get me?


Using a sharp knife, shred the red cabbage real fine.


Top and tail the carrot.

Trim a a little from the length of the carrot and turn over so that is sits flat on the board.


Once the carrot  is secure, use a sharp knife and cut into strips.


Take these stripes, stake them on top of each other and...


...slice into a julienne aka matchsticks!


Do the same thing with the apple.

You'll be a pro at chopping after this-remember: mind your fingers!


Squezze a little lemon over the apples to keep them from going brown (gross!)


Coleslaw dressing ingredients: apple juice mixed with some white wine vinegar and sugar, mayo, scallions, pecans, almonds and celery seeds.


Place the chopped veg in a bowl with the nuts. 


Mix all the dressing ingredients together, except the scallions, and pour over the vegetables and toss together.

Slice the scallions and sprinkle over before serving.

Recipe, serves 4-6

1 Small-Medium Red Cabbage
2 Carrots
1 Large Granny Smith Apple
2 Scallions
Handful Pecans and Almonds
50g Mayo
1-2 Tablespoons White Wine Vinegar
50ml Apple Juice
1 Tablespoon Granulated Sugar
1/4 Teaspoon Celery Seeds.
1 Lemon
Salt and Pepper

Trim the base off the red cabbage and sit on a board with the rounded end facing up.
Take a sharp knife and cut it in half through the core.
Lay each half flat on the chopping board and cut in half across the cabbage-not through the core.
Shred the quarters with a sharp knife as finely as possible.
Place in a bowl.
Top and tail the carrots and cut into julienne. See pictures.
Do the same with the apple and squeeze with lemon juice.
Place the carrot and apple in the bowl with the red cabbage.
Add the nuts.
Mix together the apple juice, mayo, sugar, celery seeds, salt and pepper and 1 tablespoon of vinegar together.
Pour over the vegetables.
Taste and check for seasoning-more salt/pepper/vinegar.
Slice the scallions and sprinkle over before serving.

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