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 greenorred cabbage
1green papayaormango, peeled and de-seeded
1 large kohlrabi, peeled
½jicama, peeled or2nashi
1red onion, peeled
100ml (3 ½fl oz) lemon juice
2teaspoons finely grated lemon zest
200ml (7fl oz) extra virgin olive oil
1teaspoon freshly ground black pepper
1cupflatleaf 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.