I love the idea of coleslaw, but too often its drowned in gloopy mayo, the vegetables barely recogniseable in a white, vinegary gooey mess.
This slaw is different however, this one has FLAVOUR. And lots of fun colours. And no mayo at all. Using crunchy winter vegetables like red cabbage & carrot this is a brilliant way to add a bit a zip and a zing to a warming winter meal.
The key here is to choose crunchy, punchy veggies to get the snap you need to refresh your jaded winter taste buds. This time I used spring onions & radishes in with the cabbage & carrot base, but other crunchy veggies would be nice. Fennel, very finely sliced, Kohl Rabi (that weird pale green veggie that looks like an alien) , or even raw celeriac, grated would all work well here. Lots of colour and lots of flavour make this a disco to look at, and a disco in your mouth.
What brings this coleslaw together is the dressing. No mayo here, nope. Not one bit. Instead a tasty, citrussy and mustardy combination with the nutty addition of tahini to complement the sweetness of the cabbage. The directions I give for the dressing are a bit approximate. I kept tasting & adding until I liked it enough to do a little John Travolta in Saturday Night Fever-esque dance around the kitchen.
You could add extra nuts if you like, the addition of some pumpkin seeds is brilliant (not pictured here, but I made pretty much the same slaw a few days later & it ROCKED)
- 1/2 red cabbage, finely chopped
- 1 large carrot, grated
- 7-8 spring onions, whites & some of the green, finely chopped
- 10 small radishes, finely sliced
- 2 Tbs Tahini
- 2 tsp smooth Dijon mustard
- Juice 1/2 lemon
- 2 tsp white wine vinegar
- 4 Tbs olive oil
- Salt & Pepper
- Mix all the coleslaw ingredients together, reserving a few slices of radish for the garnish.
- In a jar with a lid, shake the dressing ingredients together. Taste & adjust the seasoning to how you like it.
- Mix the dressing through the slaw. You'll probably have too much dressing, so screw the lid back on the jar & pop it in the fridge for another day.
- Pretty up the top of the slaw with the reserved radishes.
- This is super tasty with the addition of some lightly toasted pumpkin seeds.
- Sub or add in other crunchy slaw ingredients. Fennel, Kohlrabi, grated celeriac or finely chopped red onion would all be fabulous here too.