FEATURE RECIPE
Coleslaw

Coleslaw

Serves 8



Coleslaw
900 gm piece   white cabbage, finely shredded using a mandoline
1   Lebanese cucumber, thinly sliced widthways
1   carrot, peeled and cut into julienne
Dressing
125 ml (½ cup)   cider vinegar
110 gm (½ cup)   golden caster sugar
1 tbsp   Dijon mustard
60 ml (¼ cup)   peanut oil
60 ml (¼ cup)   double cream
60 ml (¼ cup)   sour cream


1 Combine cabbage, carrot and cucumber and 2 tbsp sea salt in a bowl. Stand for at least 30 minutes, or until wilted, then drain and squeeze excess liquid from vegetables.
2 For dressing, combine vinegar, sugar and ½ tsp sea salt in a saucepan and bring to the boil over medium heat, then simmer, stirring occasionally, for 3 minutes. Whisk in mustard and oil and pour warm dressing over vegetables and mix. Stand until cool, then stir in creams and season to taste with sea salt and freshly ground black pepper. Refrigerate until required. Serve with fried chicken.

Note Serve this recipe with southern fried chicken (shown above).

RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Rodney Dunn and Vanessa Austin

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