The Providores Slaw

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Preparation info

  • This version serves


    , although we made enough for 200!
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Named after our London restaurant, we first served this slaw at an outside dinner in Cowes on the Isle of Wight in honour of Team New Zealand to promote the America’s Cup, that much-prized yachting trophy. Jicama is the South American name for what the Chinese call ‘yam bean so head to either a Chinatown or a South American market to find it.


  • ½ small green or red cabbage
  • 1 green papaya or mango, peeled and de-seeded
  • 1 large kohlrabi, peeled
  • ½ jicama, peeled or 2 nashi
  • ½ cucumber, de-seeded
  • 1 red onion, peeled
  • 100 ml (3 ½ fl oz) lemon juice
  • 2 teaspoons finely grated lemon zest
  • 200 ml (7 fl oz) extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons manuka honey
  • 1 cup flatleaf parsley leaves


Finely slice or julienne (on a mandolin) all the vegetables and the papaya, and place in a large bowl. Whisk together remaining ingredients, except parsley, and pour over vegetables. Toss well and chill 30 minutes. Mix in parsley.