I recently found myself in possession of a gorgeous purple cabbage. I admit I’ve always had a weakness for pretty vegetables – and while I had no idea what I would make with it (currently in the same situation with a spectacular bulb of fennel), I knew I had to take it home.
What followed the next day was an impromptu lunch, with no time to shop for ingredients – it was a matter of making do with whatever was in our fridge and cupboard. Mayonnaise, yoghurt and balsamic vinegar are standards in our home – also conveniently the ingredients of my favourite dressing, so that was sorted.
Coriander is also a staple, as are carrots – and so, coleslaw was born. Wanting to make it a little different, I chose coriander, ginger and dried chilli to give it a little Asian-inspired kick. The ginger in particular was a welcomed edition by the lunch-time crowd, and has resulted in a coleslaw ‘recipe’ that will definitely be appearing at our table again.
1/2 small head of purple cabbage
2 carrots, grated
2 spring onions, finely sliced
small handful fresh coriander, roughly chopped
1 tsp dried chilli flakes (to taste)
3 tbsp roasted, salted peanuts
for the dressing:
1/4 cup mayonnaise
1/4 cup double cream Greek yoghurt
2 tbsp balsamic vinegar
1 level teaspoon finely grated fresh ginger
2 tbsp caster sugar (to taste)
Finely slice the cabbage and add to a bowl with the carrots, spring onions, coriander, peanuts and chilli flakes and toss until well combined. In a small bowl, combine the mayonnaise, yoghurt, balsamic vinegar, ginger and sugar and stir until thoroughly mixed. Pour into the bowl with the cabbage and toss until well-coated. Keeps well in the fridge until needed.