Editor's January Pick #15: Coleslaw Conundrum

Editor's note: I often find myself with random cravings for food and coleslaw is one of the foods one which hopefully isn't that unusual. So when I do it's a sure-fire thing there'll be a blog post up on MiamMiam to either talk me through what I'm doing, give me inspiration to try a twist, or tell me where I might be going slightly wrong. So for one of the finest takes, I present from 2017...

(As a side note and not connected with this piece at all I found out whilst glancing through the blog that deglazing a pan it turns out does not involve a power sander, and I wish I was making that up...)

The coleslaw conundrum - Coronation Slaw

My quest for a good quality coleslaw has been going almost as long as the vegetarian burger.

I mentioned the slaw in My Quest with a photo of it, alongside the corn and chickpea burger and promised that the recipe would follow, here it is :

Coronation Slaw

110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

1 carrot – peeled and sliced with a

julienne peeler

1 spring onion – 15g finely sliced

salt and black pepper

30g ready to eat apricots, finely diced

30g sultanas soaked in mango and apple juice

50g mayo

50g sour cream

1 tsp mild curry powder

squirt of lime juice

1 tbsp mango chutney

If there's one thing that gets on my wick it the huge lumps of woody cabbage you always find in shop bought coleslaw.

If you are of a similar mind and decide to try this recipe, I promise you that attention to detail is worth the effort. Here's what I mean :

First up slice a “cheek” of cabbage – a sharp paring knife is the best piece of kit – smaller and more easy to control – with care!

The recipe given will give you a box of slaw – measuring approximately 11cms x 6.5cms x 5cms. One box lasted me a week, a spoonful here and a spoonful there – you'd be surprised how well it fits as a side to lots of main dishes and particularly as part of a sandwich.

To be continued ...