Sergeant Slaw-ter

What-ho, interwebs! It's been a long time between drinks, figuratively speaking ;-), but I yet live and continue on my regular culinary adventures and mis-adventures. I've not published here for a while because, to be honest, nothing I was cooking was so uniquely out there that I couldn't remember what I'd tweaked by looking at the original recipe I'd worked from. But I do now have a recipe which was put together from my own thoughts and experimentation that I'd like to share.

Now, I'll let you in on a little secret. I've never liked coleslaw. It's just not been a thing that I did. But a couple of weeks ago we were hosting our first BBQ of the season, where we invite a bunch of friends over with the idea that they bring some meat for themselves, and we'll provide snacks and sides. Not wanting to redo the standard everyday garden salad, I started hunting for alternative ideas. Now like I said, I've never liked coleslaw, but after seeing recipes for a couple of alternative coleslaws I thought "What if I make a coleslaw with flavours that I like?" and so I set about looking at various coleslaw recipes for options. In the end, this is what I came up with. I like it, I hope you do, too.

Slats' Summer Slaw

Serves 6-8

Ingredients

2 cups red cabbage, finely sliced

2 cups savoy cabbage, finely sliced

1 Granny Smith apple, cut into matchsticks

1 carrot, peeled and cut into matchsticks

2 tbs extra-light sour cream

1 tbs horseradish cream

2 tbs apple cider vinegar

Method

1. Slice the apple, cabbages, and carrot. Combine in a bowl.
2. Add the vinegar, and toss well.
3. In a small bowl, or jug, combine the sour cream and horseradish cream and mix well with a fork. Add to the salad and toss until evenly coated.

Serve as a side to a BBQ chicken or some tasty pork ribs, along with some chargrilled corn on the cob!

Note: I found it only took about 1/8 of each type of cabbage to get enough to make this slaw, but the smallest I've seen at the local fruit market is by the quarter. 

If you're looking to make the most of your food stocks, take the remaining savoy cabbage and about 300g of leftover BBQ chicken and make yourself some Okonomiyaki (Japanese Cabbage Pancakes) for another meal later in the week. That's another recipe I'll have to pop up here. 

I'd also look at braising the remaining red cabbage as a side dish for Bangers and Mash.