autumn slaw with apple
i made this with pulled pork in mind, having been inspired by chatting about it with a friend. in fact i ended up eating it as a filling in a chicken wrap – leftover chicken pieces warmed through with a little chilli sauce for kick plus a sprinkling of grated cheddar and a smear of yoghurt. plus lots of the lovely fresh slaw – red cabbage, carrots, radish, spring onions, coriander, toasted sesame seeds and, for a lovely hint of sweetness, granny smith apples. the dressing is a mix of cider vinegar, lime juice, olive oil and a bit of sugar to balance the flavours.
so delicious, such a lovely combination with the spicy chicken and a wonderfully light and healthy option for an easy meal.
thomasina miers' autumnal slaw (enough for 4)
2 granny smith apples
2 carrots, peeled
½ a small red cabbage (i omitted this)
¼ a small white cabbage
½ bunch of radishes
½ small red onion (i omitted this)
3 spring onions
2 teaspoons white sesame seeds
1 teaspoon black sesame seeds (optional)
1 handful coriander leaves, chopped
salt and freshly ground black pepper
for the dressing:
the juice of 1-2 limes
2 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon caster sugar
wash the apples, peel the carrots and coarsely grate both into a large bowl, avoiding the apple core. if you have a mandolin, use it to slice the cabbages, radishes (i grated my radishes) and red onions wafer thin; otherwise use a sharp knife to cut them as thinly as possible. (if you cut the vegetables too thickly, the salad will taste quite coarse, crunchy in an uncomfortable way and the flavours won’t get a chance to shine through.) top and tail the spring onions, then slice very thinly. toast the sesame seeds.
toss the whole lot with the coriander leaves and the dressing ingredients, seasoning generously. it should taste quite sharp, vivid and bright, but by all means add extra oil or a dash of mayonnaise if you prefer a salad with more creaminess. and if you like heat, there’s nothing to stop you adding a touch of hot sauce, too.