Great as an accompaniment for a whole host of dishes – filling for sandwiches, rolls or pittas, a side for a roast dinner, or as a dip to go with a picnic
When you’re making this dip, make sure you squeeze as much liquid out as possible – the easiest way I’ve found is to wrap it in a clean new tea towel, and twist each end as much as possible – one clock wise and one counter clock wise. In the past, for large quantities, I’ve called on the help of a friend to hold the other end as we both twist against each other. The more leverage you can get, the more you can dry out, and the crunchier the final Coleslaw will be.
After making, try to use as soon as possible – the fresher this is, the better tasting it will be. Keep it in a sealed tuppaware container in a fridge, and
To make enough for 12
½ white cabbage (sliced thinly as possible)
½ red cabbage (sliced thinly as possible)
1 grated carrot
2 celery sticks (sliced at an angle)
2 thinly sliced apples
Handful of raisins
150g crème fraiche
Juice of 1 lemon
Salt and Pepper
1. Mix the cabbages, carrot, celery and apple together, and wring out as much of the moisture as possible
2. Add the crème fraiche, whilst mixing all the time to make sure it’s evenly spread
3. Add the lemon juice, salt and pepper to taste
Photo courtesy of rfDuck