“The sun is out everyone!” and that means BBQ season will soon be here and that means Coleslaw!
Coleslaw of course isn’t just bound to summer, it’s great on jacket potatoes, as a dollop beside a ploughmans’ lunch or served with steak and chips. It can be served with salmon or chicken or gammon or leftover pork, beef… the list is endless. I adore coleslaw and I’d like to think you’ve got that.
A while back I was sent a Cuisinart Food Processor. Lucky me! It’s the most beautiful piece of kit I’ve set eyes on in a long, long time and for a fortnight I left it on the kitchen side in all her glory admiring from afar, almost too afraid to use it in case I did something wrong!
I read through the book that came with it and was amazed at all of the recipes that can be knocked up in next to no time in a Cuisinart Food Processor. Everything, from a basil pesto sauce for some linguine to dough for a pizza but I decided to play it safe with my first go, you know to get the hang of all three buttons on it and I chose Coleslaw because I LOVE the stuff…did I already mention that?
I followed the recipe in the Cuisinart booklet so carefully and with such concentration that I forgot to photograph the process step by step because before I knew it my coleslaw was there waiting and ready to be served and I had already washed up the parts. That quick! I’m going to video it next time ;) that’ll show the CFP who’s boss.
I have been guilty in the past of picking up ready made coleslaws from the supermarket and turning my nose up a little because it was a little slimy, needed more salt, a touch of mustard blah blah blah.
But now a whole new world opens up in front of me I CAN MAKE MY OWN. I can even make my own mayonnaise if I want to
So I’m going to give you the Cuisinart recipe that I followed above and then how I would adapt it next time.
Ingredients1 onion, peeled and quartered 20g parsley 5 tbsp mayonnaise 1.5 tsp red wine vinegar salt and freshly ground pepper 1 medium carrot, peeled and cut in half lengthways 1 white cabbage, cored and cut into wedges
- Insert the large chopping blade into the large work bowl. Add the onion and process until finely chopped
- Add the parsley, mayonnaise, vinegar and seasoning to taste and process until combined
- Transfer the ingredients to a bowl and set aside
- Insert the shredding disc into the large work bowl (no need to wash up) and shred carrot and cabbage using firm pressure
- Add the contents of the work bowl to the mixing bowl and toss to combine
- Serve immediately or store, covered in the fridge for up to 24 hours
This recipe worked, it was incredibly quick to follow and the coleslaw was delicious
- I did have to pick out some big bits that hadn’t shredded properly but maybe this is a learning curve for me (pressure used?)
- I’d like to get my shreds of carrot longer next time – job to work on ;)
Recipe alterations for next time
- I love mustard so will be adding a flat tsp of dijon mustard next time, if the girls aren’t eating it I’ll had wholegrain mustard
- I’ll shred 2 carrots next time to the above recipe as a bit disappointed that it wasn’t orange enough
- Add a squeeze of lemon juice.
- Use half yoghurt – half mayonnaise or add some creme fraiche
- Add nuts or seeds for a bit of a crunch
- For a winter coleslaw I love Jamie’s idea in adding fennel, radishes and celeriac and substituting red cabbage and red onion for the white giving a burst of colour to your coleslaw.
- Nigel Slater even suggests Smoked almonds, capers, apples, toasted pecans and sunflower and pumpkin seeds are all worthwhile add-ons. I introduce a modicum of heat with radishes or a layer of crunch with shredded celeriac or paper-thin slices of mouli. Kohlrabi can find a home here, too. Crushed juniper berries will add a Nordic freshness.