Coleslaw

Side Easy

Serves 4-6, as a side

Prep 20 min

Cook 10 min

Our take on a classic coleslaw, this salad can be painted however you wish. Delicious as is, or topped with anything from za'atar to chilli flakes, this is the perfect accompaniment for your summer BBQ feasts. If making your own garlic chips, the frying oil is delicious reserved for a salad dressing, or to fry your morning eggs in.

Ingredients

½	head of white cabbage (450g), thinly sliced on a mandolin or using a sharp knife
2	celery stalks (80g), thinly sliced into half moons
1	small onion, thinly sliced into half moons
100g	dill gherkins, thinly sliced into rings (we recommend Vadasz)
10g	parsley, finely chopped
10g	dill, finely chopped
1	granny smith apple (90g), mandolin and sliced into matchsticks
1	lemon, zested and juiced
80g	mayonnaise
80g	yoghurt
15g	store bought garlic chips, or 5 cloves garlic, peeled and finely sliced
3 tbsp	olive oil
	black pepper
	flaked sea salt

Method

Start by placing the sliced cabbage in a bowl along with 1 tablespoon of salt. Using your hands massage the salt into the cabbage and set aside to wilt for 15 minutes. When the cabbage has wilted, squeeze it to release any excess liquid and discard the liquid. Mix the cabbage with ¼ teaspoon black pepper and the rest of the ingredients, apart from the garlic chips. Set aside.
If you are making your own garlic chips, put the oil and the sliced garlic into a small frying pan and place it on a medium heat. Cook for 8 minutes, or until the garlic starts to turn golden and crispy. Drain in a sieve set over a bowl, reserving the garlic and its oil separately.
Plate the coleslaw in a wide serving bowl and top with the garlic chips.