At least once a week O wants to eat coleslaw – I don’t know if it is a passing obsession (that has so far lasted half a year) or if it will be a constant, weekly meal forever!? I even had to prepare a bowl of it for O before leaving Puerto Rico last week. It is a simpe enough recipe and as cabbage is one of the few vegetables (together with carrots) that last at least 2 weeks in the fridge, it is very practical to throw together when not having any other ideas for dinner:
O’s favourite Coleslaw
small cabbage – shredded as finely as possible*
2 small carrots – shredded
juice of 1 lemon or 1 tablespoon white wine vinegar
1 tablespoon olive oil
0,5 teaspoon salt
a tiny pinch of sugar
1 tablespoon Dijon mustard
3-4 tablespoons mayonnaise (I usually swap the quantities for mustard and mayo as I love mustard)
salt and freshly ground black peppar
Cure the cabbage and carrots by tossing them with the lemon juice / vinegar, oil, salt and sugar, and let sit together for 30 minutes in the fridge. Then dress with the mustard and mayonnaise, and season to taste.
Serve together with some ham, sausages, fish or just bread. Sometimes we make a tuna & tomato salad to accompany it (I know, I know two salads for dinner… but why not?).
*) I refuse to use the new foodprocessor, as it is extremely impractical and I can’t even close the lid properly, so I chop with a normal knife… The old one back in Europe though, which I have had since 1997 was perfect for chopping any kind of vegetable or making pastry for a quiche..