Tangy Red Cabbage Slaw

Whenever I buy a beautiful red cabbage I always end up with a good portion hanging around in the fridge looking forlorn and unwanted. And because they last for so long, it sits there and sits there, making me feel a little guilty every time I look in the vegetable rack.

Well this deliciously tangy red cabbage ‘slaw is the ideal way to use it up – sweet from the apple, savoury from the cabbage, creamy from the mayo, spicy from the oodles of black pepper and tangy from the vinegar – all singing together nicely.

Tangy Red Cabbage Slaw (dairy-free, egg-free, nut-free, sesame-free, gluten-free, wheat-free, vegetarian and vegan) makes 1 bowlful

1/2 red cabbage, finely shredded
1 carrot, coarsely grated
1/2 apple
2 spring onions, sliced
Handful parsley, finely chopped

for the dressing:

2 tbsp egg-free mayonnaise
1 tbsp wine vinegar
1 tbsp olive oil
Salt, a pinch to taste
Lots of back pepper

– Whisk together the dressing ingredients, taste, adjust to your own preference. – Toss the vegetables in the dressing – Garnish with a little more parsley

Chipotle slaw

I’ve been noticing a trend towards flavoured coleslaws in the shops – anything from coronation ‘slaw, jalapeño ‘slaw, barbecue ‘slaw. I’m not sure wacky variations are always a good idea, but some twists on such a basic recipe can be extremely successful. I have to say, I find egg and dairy-free mayonnaise can have a slightly sweet flavour which benefits from being hidden behind some robust, punchy flavours.

Never tried this before, but ended up to be quite delicious and a great side to go with your burger of choice. The smoky chipotle Tabasco (by all means use other forms of chipotle) gives both a subtle heat and a smoky overtone which would work beautifully with any barbecued foods. The lime and coriander adds that sharp and herby tickle that stands above the smokiness.

Smoky Chipotle Slaw (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)

Serves 4

1/2 white cabbage, finely shredded
1 spring onion, finely sliced
1/2 red pepper, chopped into a very fine dice (by all means use chilli if you like it hot, hot, hot!)
1 tbsp chopped coriander
3 tbsp dairy and egg-free mayonnaise
1tbsp smoky chipotle Tabasco sauce
Juice of 1/2 a lime
Salt and pepper

– Mix together all the ingredients.
– Let sit for a few minutes, then taste. Add more salt or lime as desired.
– Keep refrigerated until ready to eat.
– Best eaten on the day it’s made, or the salt starts to draw out the water from the veg.

Rainbow ‘Slaw

I’m rather keen on colourful food – there’s nothing less appealing than a plate of brown! In my eyes even a little green garnish can lift the whole plate. This coleslaw is as colourful and pretty as a side-dish can be. An excellent way to add colour to a less exciting platter.

This colourful crunchy slaw is made with a big mustardy dressing rather than mayo – perfect for a lighter, healthier crunchy side.

Rainbow ‘Slaw (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan) N.B. contains mustard

1/2 red cabbage, finely shredded
2 carrots, grated
1/2 red pepper, sliced into thin batons
2 spring onions, finely sliced
2 tbsp dijon mustard
2 tbsps red wine vinegar
1/4 cup extra virgin olive oil
handful pumpkin seeds, toasted

– Whisk together the oil, vinegar, mustard and seasoning.

– Pour over the chopped vegetables.

– Toss well, and enjoy.

Winter ‘Slaw

Winter is the perfect time to ring the changes with coleslaw. All those cabbages are at their best and the wintery feel gives the perfect excuse to use different flavours.

Red cabbage, spiked with green coriander, white spring onions and crunchy sunflower seeds make a tasty crunchy side that is – in the words of Michel Roux Jr. – ‘pretty as a picture’ (incidentally, that scores one point in Masterchef bingo).

Winter Slaw (dairy-free, nut-free, sesame-free, gluten-free, can be egg-free if you use egg-free mayo, vegetarian and vegan)

serves 4

1/2 red cabbage, finely sliced
2 tbsps sunflower seeds, toasted
1/2 red apple, finely sliced
1 spring onion, sliced
1 tbsps coriander
1/4 tsp salt
pepper to taste
1/2 tsp lemon juice
1/2 tsp vinegar
2 tbsps mayonnaise (use egg-free if needed)

– Toss the apple in the lemon juice to prevent it browning.

– Mix together the vinegar and mayo.

– Add all the other ingredients except half the sunflower seeds, mix well.

– Top with the remaining sunflower seeds and an extra sprinkle of coriander.

Seedy ‘Slaw

No surprises really, just a lightly dressed coleslaw garnished with a good handful of toasted sunflower seeds and a sprinkle of poppy seeds. It takes the dish to a whole new level….toasty, crunchy bits and a ‘nutty’ bite – it works perfectly as a side with the best spicy bean burgers and baked paprika fries.

Seedy ‘Slaw (dairy-free, can be egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and can be vegan)

serves 4 as a side

1/2 a white cabbage, finely sliced
1 carrot, grated
2-3 tbsps mayonnaise (use egg-free if avoiding eggs)
1 spring onion, finely sliced
small handful of parsley, finely chopped
handful of sunflower seeds, toasted
1 tbsp poppy seeds
seasoning, to taste

– Combine the cabbage, carrot, spring onion, parsley and mayonnaise in a large bowl. Stir well.

– Taste and adjust seasoning to taste (I like lots of black pepper)

– Gently stir in the seeds.

– Eat soon after preparing.

Radish Slaw

I bought the most lovely bunch of radishes the other day

…and as they don’t keep very well I had to think up a way of using them as quickly as possible. I made one potato, radish and tomato salad that I found online, but truth be told it really wasn’t the best recipe, so I will spare you that one.

I also made a radish ‘slaw which worked out very nicely – fresh and interesting. But be warned, since radishes are fairly wet it doesn’t keep well. Far better to eat it straight after preapring for optimum freshness and crunch.

Radish Slaw (dairy-free, can be egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes ‘a bowlful’

All the amounts are fairly approximate.

1/2 small white cabbage, finely shredded
4-6 radishes, grated
1-2 finely sliced spring onions
a dollop or two of mayonnaise (egg-free or usual depending on whether you eat egg)
plenty of salt and pepper
1 heaped tsp poppy seeds

– Mix together all the ingredients, carefully checking the seasoning.

– Eat as soon as possible