Spicy Slaw

Spicy Coleslaw (Spicy Slaw)

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.

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

Like this recipe? You’ll love A Month in the Deep South Inspired by Morgan McGlone!

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Melisa (Beacon Hill, NSW)
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