After nearly a week of feeling vile and eating rice, toast or little squares of Posh Chocolate Slab, I woke up yesterday craving something green and crunchy. I used to think coleslaw was a dreadful invention until I started eating it at London’s Leon cafes, where I discovered it could be tangy, crunchy and full of flavour. Discovering the incredibly cheap, fresh vegetables available at the Saturday market near our house has made this coleslaw, or a variation of it, a regular staple in our house. It’s good with just about anything and can be packed into a lunchbox for a refreshing change from sandwiches.
I can’t pretend to have invented coleslaw but this dressing is my own work. It’s a sort of egg-less mayonnaise, which is good if you’re a bit funny about eating raw eggs or want something low fat. To make a dairy-free version, use soy milk instead of yoghurt and leave out the water.
Vary the greens to suit your fridge, garden, or vege market. Lots of flatleaf parsley and mint are also good with the coriander. The frozen peas might look like a strange addition but their sweetness balances the earthiness of the cabbage.
1/4 large cabbage, shredded
1 bunch spring onions, finely sliced
1 bunch coriander, leaves picked and chopped
1 1/2 cups frozen peas
1 clove garlic
1tsp Dijon mustard
2Tbsp lemon juice (or white wine vinegar)
2Tbsp olive oil
3Tbsp plain, unsweetened natural yoghurt
Crush the clove of garlic with the salt and put in a jam jar. Add the vinegar and stir well, then add the mustard, sugar and olive oil. Shake well. Add the yoghurt and shake again. Taste and adjust the seasoning. Add the water and shake again – it should be the consistency of thick cream. Pour over the coleslaw ingredients and toss well. Leave to sit for at least an hour before serving to allow the flavours to meld.