I’ve only just noticed that any of the recipes I’ve posted recently have been ‘sweet’, so it is definitely time for a ‘savoury’ one 🙂
Harvesting is going on here at a wonderful pace. We have some gorgeous, gorgeous veg coming out of the tunnel.
I’m loving the squash – but more about them later. Is there anything nicer in the world than fruit and vegetables straight from the garden.
We’re also enjoying delicious red cabbage.
As the weather has been so so good – hot during the day and warm in the evenings – we are also not cooking as much.
So this red cabbage slaw was invented to go with a couple of dinners. I have served it with our pork burgers and pork ribs.
A half head certainly made enough for four generous helpings.
Ingredients:
- Red Cabbage
- 2 Spring Onions – or a large bunch of chives
- 3 tbsp. Mayonnaise
- 2 tbsp. Olive Oil
- 1 tbsp. Lemon Juice
- Salt and Pepper
Method:
Finely slice the red cabbage across the leaves – avoiding the solid white core.
Finely slice the spring onions, including the green tops (or alternatively a large bunch of chives works well too).
Mix the cabbage and spring onions together in a large bowl.
In a separate bowl mix the dressing ingredients and mix together and mix into your chopped cabbage.
And a special thanks to Daili Perez for taking the photographs for me.
And you made it in my favourite Nicholas Moss bowl
Kathryn, I use my Nicholas Mosse bowls all the time. Love them! And firmly believe there’s no point in having them if I don’t use them!
Margaret
Hmmmm, love coleslaw. Love Nicholas Mosse too.Great combo!
Thank you!
The colours do match well 🙂
Margaret
Yum yum!
Bridget,
It is delicious… and I bet you’ve got red cabbage doing well in your garden.
Margaret