This is a lovely, bright salad which is full of colour. It uses what is in season and growing in the garden.
Ingredients
1/3 of a red cabbage shredded, or thinly sliced.
1/3 of a white cabbage shredded, or thinly sliced.
4 large red radishes grated
2 small raw beetroot, peeled and grated
2 medium carrots grated
2 small red onions finely diced
2 eating apples diced.
Method
Mix all the ingredients together and serve.
To turn it into spicy coleslaw
Use the same ingredients but omit the apple and add one finely chopped red chilli. Stir in mayonnaise, a spoonful at a time, until it is the consistency that you want.
Make your own mayonnaise (much nicer than shop bought)
Ingredients
1 egg yolk
1/2 tablespoon of Dijon mustard
125ml of sunflower or rapeseed oil
1 tsp lemon
Salt and pepper to taste
Method
- Whisk the egg yolk and mustard in a bowl until combined.
- Season with salt and pepper
- Add the oil slowly in small amounts at a time whilst whisking.
- This needs to be done a drop at time or else the eggs will split.
- The yolks and oil will start to thicken and combine.
- Continue to add the oil slowly.
- When all the oil is mixed in add the lemon juice and whisk again,
- Taste and add more salt and pepper if needed.
- This will store in a fridge for a couple of days
My mayonnaise was a yellow colour due to rape seed oil being used and also free range eggs. The mayonnaise should be thick but be able to drop from a spoon.
Vegetable salad and Coleslaw are lovely, seasonal side dishes to serve with BBQs, pizza, quiche, kebabs or grilled meat on a sunny day
