This Red Slaw is quick and simple. I’ve not used mayo as I wanted something fresh and crunchy without any sloppiness. This slaw really suits being matched with rich meats and BBQ food. The sesame seeds don’t add that much in the way of flavour – it’s more about the texture. And that’s important.
Here’s what you’ll need
- 1/2 red onion – peeled
- 1 beetroot – peeled
- 1/4 red cabbage
- 1 red pepper
- 1/2 tablespoon of sweet chilli sauce – the shop-bought stuff is fine.
- 1 tablespoon olive oil
- 2 or 3 teaspoons cider vinegar
- A scattering of toasted black sesame seeds.
- A pinch of sea salt.
A mandoline is going to make your life so much easier here. In fact – if you don’t have a mandoline, get one tomorrow. It’s the quickest way to lift your cooking up a league. Knife skills are all well and good but when you want to quickly knock out a shredded salad, for example, a mandoline is going to give you professional results every time.
The onion and pepper are sliced on the mandoline. The beetroot is julienned. Some things however are better off being hand chopped – slice the red cabbage as thin as you can.
The trick with the dressing is to make it in a jar that you can put a lid on – or a sealed Kilner-style jar. Just put the dressing ingredients in, seal it and shake it as hard as you can for 20 seconds. That should do it.
Give the dressing a taste and adjust as required. The point of the chilli sauce here is not to overpower the slaw but just add a slight sweet chilli hit along with mild garlic undertones.
The shredded veg go into a bowl and the dressing is drizzled over. Give it a quick mix with your hands and taste.
I added some spare fennel tops to mine – just for a hit of colour more than anything but will always add a nice aniseed twang.
Make this stuff just before you’re going to serve your food – it needs to crunch when you eat it and contrast to any rich meats you might be serving it with.