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For lunch today, I finally made the coleslaw I’ve been wanting to make for the last two weeks. The two cabbage that I bought, were however bought two weeks ago when I first decided I wanted to try making coleslaw. I’d stored them in our back porch – which is somewhere between a shabby conservatory, a lean-to, and a boot room – as it’s freezing in there and great when I run out of fridge space. They probably weren’t as crisp and crunchy as they would have been two weeks ago, but notheless still good.
I finely shredded a small white cabbage and a small red cabbage. Finely sliced a small red onion, and grated half a giant carrot – probably the size of one normal carrot. In a bowl I combined a couple of tablespoons of organic mayonnaise, about two teaspoons of whole grain mustard, a little under one teaspoon of Dijon mustard, a glug of extra virgin olive oil, a splash of white wine vinegar, salt, pepper and a little warm water. I mixed this all together and added my shredded, sliced and grated veg. Stir it altogether and you have my version of coleslaw.
What I’ve realised is that you don’t need to think that you need to ‘attempt’ to make coleslaw. It is in fact, quite simple. I’m sure you could try lots of different combinations, and with a little bit of tweaking to create the flavours you’re after it would still taste great. So have a go, it’s the perfect way to eat raw vegetables at this cold and inhospitable time of year.
We ate ours two ways: N served his coleslaw with a minute steak (from Little Heath Farm) and a hunk of Cheese and Sundried Tomato bread (from Barkbakan – this bread is delicious, it is topped with mixture of seeds, one of which is caraway which seems to have the effect of hightening the cheese and tomato flavours); I ate mine with a potato, cheese and leek pastry.