This side dish incorporates seasonal ingredients in a delightfully sharp and crunchy salad. It’s sharpness and acidity comes from the lemon juice and endive (chicory) but there are elements of sweetness that come through the apple and sultanas. If you prefer a slightly sweeter salad, simply replace the lemon juice with quince or redcurrant jelly as this will give both sweetness and a slight tanginess that will complement the coleslaw nicely.
I would strongly suggest that you resist the temptation to put the ingredients in a food processor – whilst it may be more convenient, the vegetables can become a little watery and the red cabbage has a tendency to turn things purple. So, my advice would be, take a bit more time and slice the fruit and vegetables by hand.
- 400g red cabbage (finely sliced)
- 1 apple (finely sliced)
- 1 endive (finely sliced)
- Small handful of walnuts
- Small handful of sultanas (or dried cranberries)
- 2 heaped tbsp mayonnaise
- Juice of ½ a lemon (or if you prefer a sweeter coleslaw 2tsp of quince or redcurrant jelly)
- Combine the red cabbage, apple, endive, walnut and sultanas in a large bowl.
- In a separate bowl mix together the mayonnaise and the lemon juice stir well, before adding to the other ingredients and stirring in well so that there is an even covering.