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. Â We have some gorgeous, gorgeous veg coming out of the tunnel.
I’m loving the squash – but more about them later. Â 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.
Enjoy 🙂
And a special thanks to Daili Perez for taking the photographs for me.
A Year In Redwood 