Orange Coleslaw – it’s a winner!

Add any or all of the ingredients from the list below to some shredded cabbage in a large bowl –  remember what makes a coleslaw a coleslaw is the cabbage so it should be the star! Red cabbage is much more interesting to look at than white and the more colourful your other ingredients the better. A summer coleslaw could contain broad beans, asparagus, fresh garden peas, even.

This is a winter coleslaw so I used

Black and green olives  (stones removed)

¼ each of red and yellow pepper – chopped small

2 spring onions – chopped small

½ red onion  – chopped small

1 carrot – shredded in food processor

¼ celeriac-  ditto for preparation

Sea salt

Mayonnaise

1 orange  cut into slices and quartered to garnish

1 cup of orange juice – reduced to a treacly goo

(I potato – cut into dice and boiled – optional)

Mix all the ingredients except the orange and orange juice in a large bowl. The potato is not strictly a coleslaw ingredient – more a component of your Russian salad but I think I just got a bit hungry!

Don’t be mean with the mayo! You need to add enough to coat all the ingredients – not smother – just nicely coat.

And here’s my twist!   Heat the orange juice in an open pan and reduce it till it’s thick and gooey and the flavour has intensified.  Assemble your plate of food – serve some smoked salmon, say, or some gammon with your coleslaw and drizzle the orange juice sparingly over the top.

Garnish with orange slices and  voilà!    coleslaw a l’orange.

 

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