Coleslaws are winter’s answer to summer salads. They can get a bit boring if you don’t mix it up every now and then though. This winter slaw recipe does just that – a fresh and vibrant side salad using winter staples.
1/4 - 1/2 red (or green) cabbage
1 carrot (optional)
1 beetroot (optional)
2 tbsp fresh mint
4 tbsp store-bought mayonnaise
1/2 c Greek (unsweetened) yoghurt
Juice of 1/2 lemon or lime
1 tsp honey
Mix together lemon, honey, mayonnaise and yoghurt and season with salt and pepper. (You might need to adjust the salt, pepper, lemon or honey to balance the sweet, salty and sour flavours of your dressing.)
Slice the cabbage and mint and pop in a large bowl. Cut the apple into fine sticks and squeeze a little lemon juice over them to prevent browning. Add the apple to the bowl. If adding beetroot or carrot, peel and grate them into a bowl too. Combine with slaw with the dressing just before serving.
The key to using fresh produce from your garden to its full potential, is to 'free style' it with recipes like this - use what you have on hand! At various times, I've added wombok, green cabbage, or carrot to this recipe because that is what I've had to work with.
The dressing in this recipe is very versatile, and can be used for numerous dishes with a few tweaks:
- Reduce the amount of honey and substitute chopped olives or anchovies instead of the mint. (These versions go really well with potatoes.)
- Swap out the mint for tarragon or dill and add a little wholegrain mustard, or add half a clove of minced garlic.
- Substitute limes for lemons if you have lots on your tree right now.