William Lander, Daniel Morgenthau, Shaun Searley

Coleslaw

Name: Coleslaw
Yield: Makes plenty, enough for 6–8 people
Ingredients: salt and freshly ground black pepper, to taste; 70 g simple mayonnaise; 1 tsp chives; 15 g crème fraîche; 30 g Dijon mustard; 30 g French’s mustard; 1 tsp lovage; 380 g white cabbage; 2 tsps parsley; 1 tsp honey; 400 g carrots

Preparation info

Makes plenty, enough for
6–8
people

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

You may not be expecting the word ‘overnight’ in a recipe for humble old coleslaw but it makes all the difference in preserving the crunch of your vegetables.

Ingredients

400 g carrots
380 g white cabbage
2 tsps

Side dish
Gluten-free
Vegetarian

Method

Peel and grate the carrots. Remove the core from the cabbage and thinly slice on a mandoline.

Tip the carrot and cabbage into a colander set over a bowl or sink and sprinkle with salt, then leave overnight to let any excess water drain.

The next morning, finely chop the herbs and combine with the remaining ingredients. Add the drained carrot and cabbage and season with salt and