Green Slaw

A typical British summer. It was hot and now it’s cold and damp. The boy wants a baked potato for lunch. He likes them topped with (in this order), plenty of salted butter, grated cheese, thinly sliced red onion and coleslaw.

This interesting coleslaw recipe is from Pitt & Cue, a British take on southern US barbecue cuisine.

1 savoy cabbage, shredded

2 onions, finely sliced

1 green pepper, deseeded and finely sliced

1 large green apple, skin on but cored, julienned

1 jalapeno chilli, deseeded and finely sliced

A handful each of coriander and mint, finely chopped

100ml plain yoghurt

Finely grated zest and juice of 2 limes

Salt and sugar to taste

Savoy cabbage is just coming into season and it’s good to have it now while it’s young and tender. I’d be tempted to add a bit more chilli but the boy has vetoed it. The apple is Granny Smith and the yoghurt is Turkish. The sugar does make a difference.

Recipe: Mix.