May 2009


Image of someone else’s idea of a Coleslaw,
by penmachine under Creative Commons

Despite my best intentions, it would appear that I’m filling this with stupidly simple recipes. Today, we have a coleslaw recipe that is so simple that I’ve never bothered to write it down. A recipe that I tend to make in large enough quantities that there’s enough for dinner, lunch and then the next dinner. Hohum…

  • 1/4 head red cabbage
  • 1/4 head white cabbage
  • handful of radishes
  • 2-3 large shallots
  • 1 large carrot
  • half cup very low fat mayonnaise
  • juice 1/2 lime
  • salt and pepper
  • Some olive oil

Now, this gets complicated, so try to keep up…

Put all of the vegetables through the shredding bit of your food processor. Or get handy with a big knife. Either way, you want to make sure that everything is sliced up really thinly. Stir it all about. Add the juice, a glug of oil, some salt and pepper, and the mayonnaise. The exact amount will vary depending on your personal tastes and how thinly you’ve cut the veggies. The idea is to leave a layer of mayo across the veggies that’s so thin it’s almost invisible but still sticks them together…

Complex eh?

There’s probably nothing better with some good blue steak and baby new potatoes…

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