For the people that know me, it’s no surprise to say that I love coleslaw – I’m often criticised for pairing it with literally anything! If there’s coleslaw in the fridge, it’s not going to last long when I’m around. This is one is super simple and apart from a bit of chopping, really quick to make. It’s a great addition to any BBQ.
Serves 6 – 8 (as a side)
- 1 Hispi cabbage
- Vegetable oil
- 2 Large carrots
- 1 Red onion
- 1 tsp Maldon salt
- 1 tbsp Creme fraiche
- 2 tbsp Mayonnaise
- 2 tbsp Dijon mustard
- 1 Lemon, juiced
- 1 tsp Nigella seeds
- Maldon salt, to taste
- Freshly ground black pepper, to taste
- Start by getting a griddle pan or a frying pan searingly hot on the hob. If you haven’t got a griddle pan, a frying pan is just as good.
- While this is warming up, prep your cabbage. Take off any damaged outer leaves and then give it a really good wash. Cut the cabbage into quarters lengthways and then dress each cut side in vegetable oil.
- Once the pan is piping hot, lay each quarter in the pan and sear until a little bit blackened. Repeat on the other cut side and then remove from the pan to cool.
- Next, prepare your carrots and onion. You can grate the carrot, but I think it gives a much nicer texture to the slaw if you spend some time and cut them into thin matchsticks. Finely slice the onion and place it in a bowl along with the carrot. Sprinkle over the teaspoon of Maldon, combine and then allow to sit for 20 minutes. This will draw some of the moisture out, softening the vegetables a bit and preventing the finished slaw being watery.
- Once the cabbage is cool, shred it as finely as you can. Tip the carrot and onion into a sieve and allow to drain off for a minute or so then add to the cabbage. Add the mayonnaise, mustard, creme fraiche and nigella seeds and then season with the salt, pepper and lemon juice. Go easy on the salt at first as the carrot and onion may be packing quite a salty punch.
- Give the slaw a good mix and then serve!