Spicy Slaw

Name: Spicy Slaw
Yield: 4
Cuisine: Australian, North African
Ingredients: ¼ Savoy cabbage, dark green outer leaves and thick central stem discarded; 8 green onions, finely sliced; 1 bunch flat-leaf parsley, leaves finely chopped; ¼ cup finely chopped dill; ¾ cup whole-egg mayonnaise; 2½ tablespoons harissa; 2 tablespoons lemon juice; Salt flakes, to taste

This spicy coleslaw is a great way to liven up a simple poached chicken, steak or piece of grilled fish. It’s also delicious on a sandwich with a hard cheese (like cheddar) or a fried egg. I like chardonnay with the richness of mayonnaise, but prefer something more like a Chablis than the typical Aussie chardonnay, Scott Wines elegant Piccadilly Valley chardonnay from the Adelaide Hills is just the thing. See video below for a classic (less spicy) coleslaw.

Serves 4 as a side dish

Ingredients

¼ Savoy cabbage, dark green outer leaves and thick central stem discarded
8 green onions, finely sliced
1 bunch flat-leaf parsley, leaves finely chopped
¼ cup finely chopped dill
¾ cup whole egg mayonnaise
2½ tablespoons harissa
2 tablespoons lemon juice
Salt flakes, to taste

Method

Discard the dark green outer leaves and thick central stem of the cabbage and finely shred the remainder.
Place in a large bowl with green onion, parsley and dill.
Shake mayonnaise, harissa, lemon juice and salt together in a screw top jar.
Pour mayonnaise mixture over the salad and toss well to combine.
Serve or cover and refrigerate until needed.