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A Slaw For All Seasons
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London
A Slaw For All Seasons
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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A vibrant and crisp slaw, perfect for any season. This recipe features a mix of red and savoy cabbage, kohlrabi, radishes, and more, complemented by a light and tangy dressing. Ideal for festive feasts or summer picnics.
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You Need

  • For the Slaw

    • 1/2 small red cabbage
    • 1/2 savoy cabbage or pointed green cabbage
    • 1/2 medium kohlrabi
    • a handful of radishes
    • 2 spring onions, thinly sliced (optional)
    • 100g roasted pecans
    • 50g dried sour cherries
    • a shrinking of chopped chives
    • Optional extras: fresh herbs – mint, coriander, rocket, grated apple, orange or blood orange segments, sliced fennel, shredded carrots

  • For the Dressing

    • 1 small shallot, thinly sliced into rounds (or chopped)
    • 80ml rice wine vinegar
    • 1 tbsp lemon juice
    • 1 tsp maple syrup (or honey)
    • 1 tbsp dijon mustard
    • 160ml olive oil
    • salt and pepper

    • How To

      Start by making the dressing

      1. Allow the sliced (or finely chopped) shallot to sit in the rice vinegar for 15 minutes to allow the onion flavour to mellow.
      2. Add the lemon juice, mustard and mix together and slowly whisk in the olive oil until everything is emulsified together.

      To make the slaw

      1. Slice the red cabbage first either on a mandolin, with a sharp knife or with the slicing blade on a food processor and place in the bottom of the bowl.
      2. Slice the savoy cabbage, peel the kohlrabi and either grate on the large holes of a box grater or cut into matchsticks (my preference for texture).
      3. Slice the radishes, preferably on a mandolin and the spring onions by hand (if using) making sure you include all the green parts too (they are deliciously mellow).
      4. Make sure you do not mix everything together until you dress the salad so that the red cabbage does not bleed into the other. If you are making this a few hours in advance (or even the day before), dampen a double later of paper towels well and wring them out. Gently place them on top of the slaw, cover tightly and put it in the fridge until you are ready.
      5. Before dressing the salad, sprinkle over the toasted pecans and the dried sour cherries and the chives.
      6. Dress and toss well so that everything is coated. You probably won’t need all the dressing so pour carefully and add more as needed. Dress it a few minutes before serving so the flavours have time to hang out a little together.