Number Thirteen: Sandwich Slaw

It's been so sunny and warm lately.....time for a barbecue!!!!

Every time we have a barbecue we always have to buy our beloved potato salad and coleslaw (well, not always coleslaw, but most of the time), so I thought - why not use this as a chance to make Nigella's version of coleslaw! (We still bought in the potato salad though. Sorry.)

The recipe comes from Express and is actually included to go along with grilled cheese sandwiches, but I'm sure Nigella wouldn't mind me making it separately :)

I actually prefer this to coleslaw, as sometimes the real deal has too much raw onion in it which neither me nor my dad particularly like, and this recipe has no onion in it at all! Perfect :)

I doubled the quantities, but this actually makes quite a lot, so although the quantities given below (as in the book) say it serves two, I'd say that's more like 3 or 4, especially if there's other salady bits going around.

I also swapped the Red Delicious apples in the recipe for Pink Ladies, as I think they taste superior. Nuff said.


Ingredients

1 Red Delicious/Pink Lady apple, cored and cut in to matchsticks (no need to peel)
1 medium carrot, cut into matchsticks
75g finely sliced Chinese leaf (or if, as happened to me, Tesco has run out, just use ordinary white cabbage)
1/2 tsp caraway seeds
1 tbsp mango chutney
2 tbsp mayonnaise
1 tbsp lemon juice
1/4 tsp Maldon salt/pinch table salt

Method

1. Put the apple, carrot and cabbage into a large bowl and mix well.

2. In a small bowl, mix the caraway seeds, chutney, mayonnaise, lemon juice and salt.




Yes, it looks a little bit like vomit. But that shouldn't put you off making it. It tastes GOOOOOD

 3. Scoop this over the salad, and mix until everything is well coated.

4. And that's it! Chill until you need it (but I don't think you should make it too far in advance of it might go soggy and brown) and then serve with same fab barbecue food! My daddy's australian, so he knows how to do a good barbecue.

Yum yum!!!