autumn / winter slaw

autumn slaw by the james kitchen
autumn slaw, a photo by the james kitchen on Flickr.

Red cabbage for me is the epitome of autumn & winter vegetables, braised with apples and spices in red wine is something that should not be missed when having duck or goose in Germany / Europe. You can buy it marinated in jars or tins but it is a million miles away from the real stuff and I will be making my own shortly before Christmas.

Here the cabbage is fresh & crunchy and part of a wonderfully orange-purple coloured autumn or winter slaw garnished with specks of fresh green herbs and the dark jade pumpkin seeds. Chervil and tarragon add a nice anise and green-grassy taste, both herbs are part of the French fines herbes and essential ingredient in my favourite but seldom eaten sauce: Bernaise. A great spin on an English coleslaw and in my opinion much nicer with a sharp mustard-yoghurt dressing than the usual mayonnaise one. I could eat this any time – as a starter, lunch or a glorious colourful side dish to poultry (chicken, duck or what about turkey?) or great as accompaniment to falafel or part of a vegetarian plate.

 

Autumn or winter slaw
makes enough for 4, easy to adjust quantities for more people

½ head of red cabbage
4-5 carrots
2 tablespoons coarse Dijon mustard
1 tablespoon Dijon mustard
salt & pepper
250ml or 1 cup Yoghurt, either Greek or full fat or 1,5%
2 tablespoon of apple cider vinegar
6 tablespoons of nut oil, rape seed oil or olive oil
a generous handful of chervil
a little bit of tarragon (a sprig or two)
dark green Austrian pumpkin seeds or pepitas

Cut the cabbage into quarters, remove the thick stalk end with a diagonal cut and finely slice the cabbage into thin ribbons. Grate the carrots on the coarse side of a box grater. In a Monk-ish way I like to have roughly equal amounts of both vegetables, other proportions won’t harm the taste though. Make the dressing in a big bowl: mix the mustards, salt & pepper, yoghurt with the vinegar and add the oil. Chop the chervil and a little tarragon and mix the herbs with the vegetables and the dressing. Sprinkle over quite a generous amount of pumpkin seeds and add a few to each plate.

 

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