Sunday, 18 August 2013

Spicy Coleslaw


I made this coleslaw to accompany a delicious piece of slow roasted pork last week. It would make a great accompaniment to any barbecued food too. I love slow roasted pork, it's great for entertaining as it can be bunged in the oven to cook slowly for hours and it's very reasonable in cost compared to other large pieces of meat. The recipe came from Olive magazine this month. For the full recipe with the pork, which I would thoroughly recommend, go to the following link, Slow roasted pork with spicy coleslaw and sweet potato wedges. 

Ingredients
A large serving
800g fennel (approx 5 small), cores removed and shredded
15g dill, finely chopped
1 small red cabbage, shredded
1 red onion, finely diced
2 red peppers, shredded
3 lemons, zested and juiced
3 tbsp caster sugar
1 tbsp Tabasco sauce
250ml mayonnaise

Method
Mix together the fennel, dill, red cabbage, onion, peppers and lemon zest. Put the lemon juice, mayo, sugar, Tabasco and some seasoning in a small bowl and whisk. Pour over the salad and toss well. This can be made a day before and will stay crisp.


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