BBQ season has finally arrived here on the West Coast of Canada! Woo hoo!! Summer has come late this year but nonetheless we Vancouverites have greeted it with open arms and fired up grills. In a country where grilling is a favourite past-time almost everyone has their favourite BBQ dishes; whether it be a special rib sauce, or the perfect side salad, or a dip that has been passed down from family members. For me, one of the dishes that reminds me that summer has arrived is coleslaw.
I resorted to my trusty Jamie Oliver for this recipe. It comes from his “Jamie at home” cookbook. With lots of hearty root veggies, Jamie calls this his winter veg coleslaw but I decided that it works well for summer too as the dressing is light (it is made from yogurt rather than mayo). If you have a food processor this recipe takes almost no time at all to bring together. My only advice is to buy the brightest coloured vegetables that you can find as the “pop” of colours is visually more interesting than those drab coleslaws made just from cabbage.
Jamie Oliver’s Best Winter Veg Coleslaw – Serves 6
2 carrots, different colours if you can find them, peeled
1 bulb of fennel, trimmed
Use at least 2 of the following: 3 to 4 radishes; 1 light-coloured beet, peeled; 1 turnip, peeled; 1/2 small celeriac, peeled
14 ounces red and white cabbage, outer layers removed
1/2 red onion, peeled
1 shallot, peeled
Extra virgin olive oil
A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil)
1 cup of plain yogurt
2 tablespoons mustard
Sea salt and freshly ground black pepper
Shred the carrots, fennel, and your choice of radishes, beet, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.
Jamie’s website and the above recipe can be found here.