This is a completely stunning slaw, both in looks and in taste. The recipe came from Nosh Food Market Good Food Recipe series, and I have since adapted it with other leafy vegetables. I initially made this for a BBQ, but it goes well as an accompaniment to any meal. It has always gone down well, and even my 4-year old niece loves it.
I replace one of the cups of red cabbage from the original recipe with kale, which I grow in my tiny kitchen garden, and played with the proportions of the dressing to suit my taste. Feel free to use the measurement as a guide rather than a rule.
The dressing plays a key role; it’s slightly piquant from the ginger, but is also sweet, salty and sour at the same time. This slaw is a fusion recipe which really works.
Ingredients (Serves 6):
4 cups finely shredded red cabbage (about 1/5 of a medium cabbage)
1 apple, skin on, julienned (I use Jazz apple, for the crunch)
¼ cup chopped chives (depending on availability)
1 cup shredded kale
¼ cup mixed seeds (sunflower and pumpkin)
feta cheese (optional)
1 Tbsp white miso
1 ½ Tbsp rice wine vinegar
½ tsp finely grated peeled ginger
1 ½ tsp fish sauce
1 ½ tsp brown sugar
1 tsp sesame oil
Shred the red cabbage and apple using a mandoline, then cut the apple slices into matchsticks. Use a julienne slicer if you have a good one. Wash and cut the kale into small strips. My small clump of chives isn’t prolific, so I omit if it looks bare. Toss on most of the mixed seeds, save some for later.
Grate the peeled ginger. Add all the dressing ingredients in a jar, and shake well to mix until you get a smooth mixture.
Just before serving, toss ingredients (apart from feta) with dressing to taste. I like to use about ⅔ of the dressing, and then add as required. Sprinkle feta on top, and decorate with extra seeds.