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RACHEL LETT
Brings texture and freshness to summer barbecues and grilled meat.
Crunchy Cabbage Slaw
SERVES 4
1/2 cabbage (about 400g)
2 scallions (spring onions) or you could use chives
2 teaspoons dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon of creme fraiche (yoghurt or homemade mayonnaise)
salt and pepper
1 tablespoon poppy seeds
Ingredients
In a large mixing bowl, add the mustard, vinegar and creme fraiche. Season with salt and pepper and mix well.
Finely slice the cabbage and scallions, and toss with the creamy mustard dressing. Mix through the poppy seeds and adjust the seasoning to your taste—you might like it more creamy, acidic, salty or peppery, trust your instinct here!
Serve as a salad, with your favourite grilled meat, or these pork patties.
Preparation
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