Fresh Coleslaw

Nothing better than crunching some raw vegetables in a creamy mayo . . .

Ingredients

• 1 small white cabbage (300g)
• 2 large carrots (150g)
• 1 medium red onion (100g)
• 150g french mayonnaise
• 1 large pinch of salt
• 1 large pinch of pepper

Method

Half the cabbage from top to bottom and finely slice into half-discs across its width. Peel the carrots, if needed, and slice finely into strips along their length. Cut the sections again along their length into fine strips and halve. Finally, half the onion from top to bottom and finely slice into half-discs across its width.

Combine the sliced ingredients in a large bowl and mix through each other until evenly distributed. Add the salt, pepper and mayonnaise and stir in until everything is well coated. Place in the fridge for half an hour and remove from fridge 15 minutes befure serving.

Carrot and Cabbage Sautéed with Mustard Seed and Turmeric

This makes for a nice side dish to curry.

Ingredients

• 2 medium carrots
• A fifth of a medium white cabbage
• 1 green chilli
• 1 teaspoon mustard seeds
• 1/2 teaspoon of turmeric
• Salt to taste

Method

We want our cabbage and carrots of equal proportion (quantity and chopped size). This is how I did mine; peel the carrots and cut into thirds. Slice the thirds lengthwise down into thirds again and then slice thinly. Approach the cabbage the same way; I took the top off a cabbage and cut it into thirds then sliced across finely to get the same thickness as the carrot.

Slice your chilli finely (deseed if you don’t want things too hot).

Take a wok type pan and heat over a med-high heat and add 3 tablespoons of olive oil.

Add the mustard seeds, they’ll start popping almost instantly. After 10 secs, add the chilli and stir a little for 20 secs.

Next, add the cabbage and carrot mix stirring around well to spread the flavour. Sprinkle the turmeric in and stir in. Add your salt now, if you like.

Turn the heat down low and cover. Give it a check and a bit of a prod every 3-4 mins. It’s ready when the carrot has softened to taste.