Lively Lime Coleslaw
Coleslaw is one of those things that a lot of people tend to buy from the supermarket but it's so easy to make and when you do it at home you can put whatever veg you like it or, even better, whatever's in season.
This version of the well-loved side dish is completely minimalistic with each ingredient adding something vital. It uses seasonal red cabbage and carrot as well as flavour-enhancing celery and shallots, parsley for earthiness and nuts for crunch. The dressing is not the usual mayonnaise but a vibrant lime-based sauce which is not only a lot better for you but also gives the dish a real punch. My lively lime coleslaw is ideal alongside grilled meats and fish but really it is happy on the side of any plate.
Lively Lime Coleslaw
Serves 4 as a side
1/4 red cabbage, shredded
1 carrot, grated or julienned
1 small celery stick (including leaves), very finely chopped
2 shallots, finely sliced
1 tbsp fresh parsley (or coriander), chopped
2 tbsp Brazil nuts, peanuts or almonds, roughly chopped
For the dressing:
1 lime, zest and juice
2 tbsp olive or rapeseed oil
Plenty of salt and pepper
Toast the chopped nuts in a dry frying pan over a medium heat until lightly browned on all sides. Remove from the pan and set aside.
Place all the coleslaw ingredients, including the toasted nuts, into a large serving bowl. In a jar or small bowl, mix together the dressing ingredients well. When you're ready to serve, pour the dressing over the coleslaw and toss everything together gently using your hands. Serve immediately.
TIP: If you want to make this dish in advance, store in the fridge, keeping the dressing separate from the other ingredients, until you're ready to serve.
This version of the well-loved side dish is completely minimalistic with each ingredient adding something vital. It uses seasonal red cabbage and carrot as well as flavour-enhancing celery and shallots, parsley for earthiness and nuts for crunch. The dressing is not the usual mayonnaise but a vibrant lime-based sauce which is not only a lot better for you but also gives the dish a real punch. My lively lime coleslaw is ideal alongside grilled meats and fish but really it is happy on the side of any plate.
Lively Lime Coleslaw
Serves 4 as a side 1/4 red cabbage, shredded
1 carrot, grated or julienned
1 small celery stick (including leaves), very finely chopped
2 shallots, finely sliced
1 tbsp fresh parsley (or coriander), chopped
2 tbsp Brazil nuts, peanuts or almonds, roughly chopped
For the dressing:
1 lime, zest and juice
2 tbsp olive or rapeseed oil
Plenty of salt and pepper
Toast the chopped nuts in a dry frying pan over a medium heat until lightly browned on all sides. Remove from the pan and set aside.
Place all the coleslaw ingredients, including the toasted nuts, into a large serving bowl. In a jar or small bowl, mix together the dressing ingredients well. When you're ready to serve, pour the dressing over the coleslaw and toss everything together gently using your hands. Serve immediately.
TIP: If you want to make this dish in advance, store in the fridge, keeping the dressing separate from the other ingredients, until you're ready to serve.
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