Red coleslaw's complementary

BY ANGELIQUE VAN CAMP

As we have munched through numerous salads over our wonderful summer, spare a thought for one that doesn't seem to get the kudos it really deserves – coleslaw.

Cabbage, the base ingredient for this salad, is often thought of poorly but, in reality, it has much to offer.

Cabbage is part of the brassica family and has been around for centuries in many different civilisations.On a modern level though, a red cabbage can be made into a wonderful coleslaw with a few other ingredients and, in our household, has become a regular feature alongside some barbecue food.

This particular occasion, I've baked a couple of pork loin chops which have been lightly spiced with some of the Alexandra's Bazaar Berbere seasoning found in the spice aisle of most supermarkets and at some specialty stores.

This is an Ethiopian-inspired seasoning of cumin, smoked chilli, coriander, ginger, pepper (and a few other secret herbs and spices).

When I say lightly spiced, that refers to a sprinkle of a scant teaspoon across the chops on both sides.

On a piece of baking paper, pop the chops into the oven at 180 degrees Celsius and bake them for around 30 to 40 minutes depending on their thickness.

Turn the chops over half way through the cooking to brown up the other side too. They'll be lovely and juicy, and go well with this delicious red slaw.

To ensure that my cabbage is thinly sliced I use either a bread knife with a serrated edge or a mandolin.

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ZESTY COLESLAW

1/4 red cabbage (omit the white core in the centre of the head)

1/2 red onion

2 Tbsp finely chopped coriander, stems included

2 Tbsp mayonnaise

1/4 cup red wine vinegar (or a good quality apple cider vinegar)

1 tsp manuka honey

1 tsp dijon mustard

3 spring onions, roughly chopped

 

- Slice the red cabbage about 2-3mm in thickness and place into a large bowl.

- Slice the red onion, very finely as well. Add to the bowl.

- Add the chopped coriander to the bowl.

- In a food processor combine the mayonnaise, vinegar, Dijon mustard and honey and blitz to combine. Add the chopped spring onions and blitz until the onion is in small pieces.

- Add the dressing to the cabbage, onion and coriander and stir to combine.

- Cover and chill for at least 30 minutes before serving to allow the vinegar from the dressing to soften the cabbage for the flavours to meld.

- This is also a delicious slaw to serve with grilled chicken, as a side to burgers, sausages, cobs of cooked corn at your next barbecue.

- © Fairfax NZ News