Coleslaw has re-emerged after being assassinated by generations of bad cooks. Here are two of my best dressings, one oldie and a new version with chilli and lime. Crisp the vegetables in iced water before dressing: it makes all the difference.
Put all of the vegetables in a large bowl of iced water for 1 hour to crisp up. Drain well and pat dry with a clean tea towel (dish towel), then transfer to a large serving bowl.
To make the dressing, put all of the dressing ingredients in a bowl with a large pinch of salt and whisk until well combined and the sugar has dissolved. Pour the dressing over the vegetables, toss well and refrigerate until serving.
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