It's more than just the cracking textures that sets this slaw apart, says Tom Kerridge in "The BBQ Book". I use cabbage, carrots and red onion, but also throw in heaps of kale because I love its iron-y flavour. The addition of toasted hazelnuts and the tangy, lush dressing makes each bite special.
Ingredients
- 250g bunch of curly kale, stems removed
- 3 tbsp white-wine vinegar
- 1⁄4 red cabbage (150g)
- 1⁄4 white cabbage (150g)
- 2 large carrots
- 1 large red onion, halved and thinly sliced
- a large handful of flat-leaf parsley, roughly chopped
- a large handful of dill, roughly chopped
- 100g toasted hazelnuts, roughly chopped
- salt and freshly ground pepper
For the dressing: - 100ml soured cream
- 100ml natural yogurt
- 2 tsp Dijon mustard
- 2 tbsp extra-virgin olive oil
- juice of 1 lemon
Method
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Shred the kale leaves and place in a large bowl. Trickle over the wine vinegar and sprinkle lightly with salt. Massage the leaves with your hands for a couple of minutes to tenderise the kale.
- Finely shred the red and white cabbage and immerse in a bowl of iced water for 5 minutes or so to crisp up.
- Cut the carrots into fine julienne strips and add to the kale with the sliced onion and chopped herbs.
- Drain the cabbage thoroughly in a colander and pat dry with a clean tea towel. Add the cabbage to the other veg.
- For the dressing, put all the ingredients into a bowl and season with salt and pepper. Whisk together to combine.
- Pour the dressing over the kale slaw and mix well until everything is evenly coated. Add three-quarters of the toasted hazelnuts and mix through.
- Transfer the slaw to a serving bowl, scatter over the remaining toasted hazelnuts and serve.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
-
Political cartoons for October 26Cartoons Sunday’s editorial cartoons include Young Republicans group chat, Louvre robbery, and more
-
Why Britain is struggling to stop the ransomware cyberattacksThe Explainer New business models have greatly lowered barriers to entry for criminal hackers
-
Greene’s rebellion: a Maga hardliner turns against TrumpIn the Spotlight The Georgia congresswoman’s independent streak has ‘not gone unnoticed’ by the president
-
Roasted squash and apple soup recipeThe Week Recommends Autumnal soup is full of warming and hearty flavours
-
6 well-crafted log homesFeature Featuring a floor-to-ceiling rock fireplace in Montana and a Tulikivi stove in New York
-
Film reviews: A House of Dynamite, After the Hunt, and It Was Just an AccidentFeature A nuclear missile bears down on a U.S. city, a sexual misconduct allegation rocks an elite university campus, and a victim of government terror pursues vengeance
-
Book reviews: ‘Gertrude Stein: An Afterlife’ and ‘Make Me Commissioner: I Know What’s Wrong With Baseball and How to Fix It’Feature Gertrude Stein’s untold story and Jane Leavy’s playbook on how to save baseball
-
Rachel Ruysch: Nature Into ArtFeature Museum of Fine Arts, Boston, through Dec. 7
-
Music reviews: Olivia Dean, Madi Diaz, and Hannah FrancesFeature “The Art of Loving,” “Fatal Optimist,” and “Nested in Tangles”
-
Gilbert King’s 6 favorite books about the search for justiceFeature The journalist recommends works by Bryan Stevenson, David Grann, and more
-
Ready for the apocalypseFeature As anxiety rises about the state of the world, the ranks of preppers are growing—and changing.
