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quick, quick, slaw

I made this to go with the jerk pork on Sunday. I love slaws, I particularly like them with fatty meats and rich sauces like the jerk pork recipe, I think they add a freshness that balances out the sweetness and a crunch to contrast with the soft texture of the slow cooked meat.

All you really need is a mix of really crunchy veg that definitely will include cabbage and a sour dressing.

You then need to slice them very finely (I think this texture is important) either use a mandoline or a food processor … I’m a mandoline man


Apple cider slaw

Ingredients

¼ white cabbage, cored, leaves very finely sliced
¼ red cabbage, cored, leaves very finely sliced
1 granny smith finely sliced
1 bulb fennel halved and finely sliced
1 red pepper, finely sliced
1 carrot, peeled and cut into ribbons with a vegetable peeler
6–8 radishes, very finely sliced
1 red onion very finely sliced
handful of coriander leaves
handful of mint leaves

Apple cider dressing

Ingredients

3 tablespoons apple cider vinegar
1/3 cup (80 ml) red wine vinegar
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Sea salt and freshly ground black pepper


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