Cabbage Salad Coleslaw From Jamie Oliver Food

CABBAGE SALAD COLESLAW FROM JAMIE OLIVER

Steps:

• Cut the half of cabbage in half, cut off the basis, and then cut every piece in half again. Separate for about a half of inner leaves and put aside. The rest put together and slice at a low angle.
• Slice 1 onion into a thin halflings (for about ½ cm) by a 'pole to pole' method.
• Cut 2 carrots into thin slices (julienne).
• The same way cut 1 apple. For that cut off the bottom part for additional stability. Cut in circles and then slice. Throw the seeds away.
• Now add all the sliced ingredients in a big bowl and mix.
• Add juice from half a lemon and mix again. Taste, if it isn't sour enough, squeeze ¼ or ½ of a lemon.
• When ready to serve, add 2 tbsp of mayonnaise, salt, pepper and mix again. If it seems not enough of mayonnaise, (salad looks dry) add more.

CLASSIC HOMEMADE COLESLAW

Steps:

• Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
• Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
• In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
• Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.