“Oh, herbacious treat! ‘Twould tempt the dying anchorite to eat…”
I love new age raw, as in for instance Kate Magic.
And coleslaw is a classic.
Ah, the classics never let you down. Tried-and-tested, refined by human habit, a classic endures for good reason.
Coleslaw traditionally uses cabbage, a seasonal winter vegetable brimming with goodness.
Basically grate, grate and shred, shred as finely as possible. (How I bless my power-tool, the food processor) then cover liberally with luscious dressing.
1lb 8 oz (680g) each of grated carrots and white cabbage
1 pint (0.6L) well-blended dressing made truly-tangy with lemon juice and crushed garlic
- Juice of 1.5 lemons (organic lemons are more juicy because growth is steady not boosted by artificial fertiliser).
- 3-4 garlic cloves
- olive oil (organic ensures authenticity)
- balsamic vinegar
- natural yogurt (or replace with additional oil and vinegar)
Thanks to nudge from John (below): I estimate for 500 ml dressing 300 ml yogurt + 250 ml olive oil with remaining ml: balsamic + lemon juice. I would squeeze the lemon juice and then add balsamic to taste (a good slosh).
Put the copious amounts of grated scrubbed/peeled raw carrots and finely shredded cabbage. Add the dressing, mixing well.
Versatile, serve it solo or with all manner of dishes including curries and hey – that left-over Christmas roast.