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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