Spicy Slaw

Cabbage is a wonderfully versatile winter veg. You can add it to soup, cure it to make quick kim chi, bake it into pizzocheri pasta, or shred it to make a whole range of slaw-style salads. Don’t be limited by the classic coleslaw with a mild mayo dressing, throw in handfuls of fresh herbs and spice it up with harissa or your favourite chilli paste to make this spicy slaw. It’s a great way to liven up a simple poached chicken, steak or piece of pan-fried fish. Spicy coleslaw is 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
8 green onions, finely sliced
1 bunch flat-leaf parsley, leaves finely chopped
¼ cup finely chopped dill
¾ cup whole-egg mayonnaise (185ml)
2½ tablespoons harissa (50ml)
2 tablespoons strained lemon juice (40ml)
Salt flakes, to taste

Method

Remove the dark green outer leaves and thick central stem of the cabbage (you can save these for soup) 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 spicy slaw or cover and refrigerate until needed.