Classic ‘Slaw

15. classic 'slaw

Classic ‘Slaw

It took me a while to come around to the whole ‘slaw thing but now I’m a raving fan. I love how it acts as part salad and part creamy sauce. Using the lemon juice here helps lighten the salad.

per person:
2 tablespoons whole egg mayonnaise
1 tablespoon acid (vinegar or lemon juice)
1/4 white cabbage
1/2 carrot, grated, optional
1/4 bunch leafy herbs, optional

1. Combine mayonnaise and acid in a large bowl. Season with salt & pepper.

2. Remove tough core from the cabbage then finely shave the cabbage using a sharp knife and a steady hand or a mandoline.

3. Toss cabbage in the mayonnaise mixture along with the carrot and parsley leaves, if using.

Variations

acid – I like lemon juice best. But sherry vinegar, rice vinegar or other wine vinegars will also work.

vegan / egg-free – use vegan mayonnaise or replace with extra virgin olive oil. Add a tablespoon of dijon mustard to make the dressing creamy.

egg-free – see the vegan option or use natural yoghurt instead of the mayo. Coconut milk could also be used but will give a completely different vibe..

cabbage alternatives – other cabbage such as red, chinese, witlof (belgian endive), broccoli (then call it brocco-slaw), cauliflower, zucchini, fennel, kohlrabi.

carrot alternatives – zucchini, broccoli, cauliflower, red capsicum (bell pepper), raw beets, radish.

herbs
– parsley, mint or cilantro (coriander) are my 3 favs. But it’s delish without.

more substantial – toss in a handful of cooked protein as per the smoked chicken in the photo above.

Waste Avoidance Strategy

mayonnaise – keeps in the fridge for months

vinegar – keeps in the pantry for years

cabbage & carrots – will keep in the fridge in a plastic bag for weeks if not months. Can be frozen.

leafy herbs – will keep in the fridge for up to a week, longer for flat leaf parsley. Can be frozen for longer storage (will wilt when defrosted though) or use to make a herby pesto.

Leftover Potential?

Brilliant! Will keep in the fridge for up to a week.

Problem Solving Guide

mayonnaise splitting or curdling – if you’ve used homemade mayo or your mayo isn’t as fresh as it should be, the lemon juice may cause it to split – next time use fresher mayo.

bland – make sure you’re generous with the salt and it may need a little more lemon juice if you like it sharp.

too creamy – sounds like you’ve got too much mayo. Get a clean bowl and scoop the salad out leaving as much excess dressing behind as you can. Transfer to the new bowl and toss. A squeeze of lemon can help overcome excess creaminess.

hard to eat – of the cabbage isn’t cut finely enough, it can be a bit difficult to eat – next time spend a bit more time chopping.

Serving Suggestions

Serve as a side salad / sauce with BBQ meat or chicken or grilled haloumi. Also lovely with fish – actually any protein is good here. The mayonnaise makes it part salad part sauce. I love it with a simple steak.

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{ 2 comments… read them below or add one }

Johanna Almon June 14, 2015

Hi Jules,
I have two problems:
1 I can’t leave a comment under the “super light slaw with chicken” recipe
2 I didn’t dare to use the can of smoked chicken in the slaw (which I love and made numerous times) and now it sadly stands in my pantry and don’t know what to do with it. Recommendations?

Greetings, Johanna

Reply

jules June 16, 2015

Hi Johanna! You can use smoked chicken anywhere you’d normally use canned tuna or other fish or anywhere you would normally toss in some cooked chicken… It’s really good in the ‘slaw though so really encourage you to try it next time! Jx

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