It's Christmas Eve, and with poor communication, we have ended up with 3 red cabbages. Three quarters of the largest (about 1.5kg!) has been braised to have with our Christmas Day pork. A small one past it's best has been made into sauerkraut (recipe to follow), and another large quarter has been made into my favourite coleslaw.
500g thinly sliced red cabbage
1 large carrot, grated
1 medium onion, peeled, halved and thinly sliced
3-4 heaped dessertspoons greek yoghurt
1 levelish dessertspoon Dijon mustard
1 tbsp olive oil
Salt & pepper to taste
Simply mix together all the ingredients, seasoning to taste. The longer you can leave this before eating, the flavours develop more. But it is still great straight after mixing. Not sure it tastes different to coleslaw made with green or white cabbage, but I think it looks nicer!
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