Coleslaw is traditionally made with regular green or red cabbage. I know that there are many recipes around for “KFC Style” coleslaw but, to be honest, I don’t like it. I find it a bit too heavy going and gluggy. Then when you’re eating it you get a thick chunk of white vein/stalk in the middle of it. I’m just not a fan.
I much prefer the crinkly leaves of the Savoy cabbage. Even though the red cabbage is very pretty, the finer and lighter texture of the Savoy makes a nicer salad in my opinion.
This recipe came about as a bit of a last minute need-a-side-dish situation. I had made some smoked pulled pork and had a GF baguette in the oven but it needed something more to go with it to make it feel that little bit lighter.
It’s super fast; it probably takes all of 1 minute including prep time. So next time there is a gap on your plate (or in your roll) knock some of this together.
Crunchy Raw Slaw
Serves 4*, [GF, DF, V]
*recipe can be safely doubled
- 120 grams Savoy Cabbage, in chunks
- 60 grams Carrot, peeled and roughly chopped
- 1/2 a Sweet Red Apple (e.g. Pink Lady), cored and quartered
- Handful of Fresh Coriander
- 2 Tbsp Mayonaise (adjust to preference)
- Salt & Pepper to taste
- Add all ingredients to the bowl, starting with the carrot and apple. Chop 3 sec, Sp 4.
- Scrape down and repeat if you want it chopped more finely, I gave it an extra 2 seconds.
Variation: Sprinkle with flaked almonds to serve.
We enjoyed this on the fresh baguette with my smokey pulled pork (‘pulled’ in the Thermomix), and a lashing of this delicious beetroot relish (orange and star anise, mmm). A flavour match made in heaven.