Coleslaw with a zing

Coleslaw with a zing

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

This salad gives a pleasant crunch alongside lamb or turkey, roast beef or barbecued meats.

Ingredients

Quantity Ingredient
350g shredded white cabbage, as tender as possible
1 tablespoon apple cider vinegar or white wine vinegar
2 tablespoons mild olive oil
1/2 teaspoon sea salt flakes
freshly ground white or black pepper
200g see method for ingredients
2 tablespoons horseradish, freshly grated
1 red apple, in small pieces
5 tablespoons chives, finely snipped

Method

  1. Place the shredded cabbage in a colander and pour boiling water over the cabbage to soften it. Rinse with cold water and set aside to drain.
  2. Combine the vinegar, oil, salt and pepper in a bowl, then stir in the crème fraîche and horseradish. Fold in the cabbage, apple pieces and chives. Season to taste with more sea salt and freshly ground pepper.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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