We have been reaping the garden rewards this past week, and I made some coleslaw for my lunch today. I baulk at the supermarket brought variety, laden with too much bad mayonnaise and limper vegies than well, you get the picture. This version is so light and crisp and crunchy, just how I like it. You can have it on its own or serve it with a big pork chop would be just delicious too. Its also fairly low calorie and packed full of vitamins and delicious to boot!
Our cabbages are gorgeous and small, perfect for this dish. This would easily serve four.
Jan's wicked coleslaw
1/2 a sm cabbage finely sliced
1 handful of baby spinach leaves finely sliced
1 decent sized carrot either grated or cut into fine strips
1 avocado cubed
2 spoons of sunflower seeds
1 spring onion finely chopped
1 corn on the cob, de cobbed
small handful of peas (not necessary but sweet as a lollie if you have them growing)
1 small handful of fresh mint finely sliced
dressing ~ 1 tspn good mustard, 3 tspns evoo, 4 tspns of white wine vinegar or lemon juice, good pinch of salt and a lot of cracked black pepper.
1 soft boiled egg for each person (place eggs in cold water, bring to boil and after 3-4 minutes they are done)
In a large bowl put all ingredients except the dressing and eggs and toss really well. 30 minutes before serving, dress with the vinagrette. Quarter the eggs and arrange on the plate with the salad and dive in. It is also great with shaved parmesan or a good goats cheese fetta gently tossed through and a handful of walnuts would also go down well.
In other gardening news, we have a new addition to our backyard that I'm just thrilled about, a water tank!! Hubby has built it a nice home, he's so clever. it rained last night so it is already filled, 205 litres of beautiful rain water, I'm putting the kettle on for a cup of rain water tea.
Ciao, Jan.
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