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.
-
Antibiotic resistance: the hidden danger on Ukraine’s frontlinesUnder The Radar Threat is spreading beyond war zones to the ‘doorstep’ of western Europe
-
‘Capitalism: A Global History’ by Sven Beckert and ‘American Canto’ by Olivia NuzziFeature A consummate history of capitalism and a memoir from the journalist who fell in love with RFK Jr.
-
Who will the new limits on student loans affect?The Explainer The Trump administration is imposing new limits for federal student loans starting on July 1, 2026
-
‘Capitalism: A Global History’ by Sven Beckert and ‘American Canto’ by Olivia Nuzzi
Feature A consummate history of capitalism and a memoir from the journalist who fell in love with RFK Jr.
-
Frank Gehry: the architect who made buildings flow like waterFeature The revered building master died at the age of 96
-
6 lovely barn homesFeature Featuring a New Jersey homestead on 63 acres and California property with a silo watchtower
-
Film reviews: ‘Marty Supreme’ and ‘Is This Thing On?’Feature A born grifter chases his table tennis dreams and a dad turns to stand-up to fight off heartbreak
-
Heavenly spectacle in the wilds of CanadaThe Week Recommends ‘Mind-bending’ outpost for spotting animals – and the northern lights
-
One great cookbook: Natasha Pickowicz’s ‘More Than Cake’the week recommends The power of pastry brought to inspired life
-
It Was Just an Accident: a ‘striking’ attack on the Iranian regimeThe Week Recommends Jafar Panahi’s furious Palme d’Or-winning revenge thriller was made in secret
-
Singin’ in the Rain: fun Christmas show is ‘pure bottled sunshine’The Week Recommends Raz Shaw’s take on the classic musical is ‘gloriously cheering’
