As the weather in Melbourne changes I long to eat more salads and one of my perennial favourites is Coleslaw. It can be such a great carrier of different flavours, Sometimes I like to make an asian style slaw and add coriander, spring onion and fish sauce with a hint of soy and chill to complete.
The photo above boasts two different cabbages, strips of capsicum and long strips of carrot which is simply achieved by peeling length ways with a vegetable peeler.A fine chop of fresh herbs complete the colour and add another layer of flavour.
My tips for a great but different coleslaw are.
1. Cut your cabbage super fine – think of adding in some red and white cabbage together for colour.
2. All other vegetables also need to be cut finely and cut vertically – for example cut strips of vegetables not chunks.
3. The dressing does not have to be mayonnaise based but can be. I sometimes add yoghurt to thin down any mayonnaise as this will give a lighter but creamy taste.
4. A fine chop of fresh herbs to finish.
5. If you don’t want to make mayonnaise buy the best eggs style one you can.