When you hear coleslaw what comes to mind? For me it is left over bowls of raw shredded cabbage and carrots and sad looking raisins all smothered in a creamy dressing, or tiny containers from a 'certain fried chicken fast food chain' that looks like food, however are soggy, watery and far too sugary.
Although my memories do not speak highly of this iconic salad, coleslaw back in the day was a very popular (and tasty) salad. Often seen at picnics, parties and barbecues, its name originated from a loose translation of a classic Dutch cabbage salad (koolsalade), made with raw shredded cabbage and a light mayonnaise dressing.
There is nothing about the foundation of coleslaw that I do not love – crunchy raw sweet cabbage, creamy mayonnaise, sweet plump raisins and a little vinegar for bite. What I think I missed however was the right execution.
Today with so many variants in the salad world it is time for a new version of this classic; that brings both familiarity, excitement and delicious flavour.
¼ cup (60ml) verjuice
¼ savoy cabbage (600g), thinly sliced
2 tablespoons white balsamic vinegar (or white wine vinegar)
2/3 cup (100g) pine nuts, freshly toasted
For the salad cream
½ cup mayonnaise
2 teaspoons dijon mustard
1 tablespoon white balsamic vinegar (or white wine vinegar)
1 tablespoon extra virgin olive oil
1 tablespoon hot water
Place raisins in a bowl and cover with verjuice. Allow to soak for 20 minutes.
In a large bowl combine the cabbage and 2 tablespoons of white balsamic vinegar.
In the meantime whisk together mayonnaise, mustard, vinegar and olive oil. Slowly add the hot water whisking to combine. Season to taste.
Drain the raisins and add to the cabbage along with the pine nuts. Add the salad cream and toss.