By Siân Berry
This recipe isn’t mine but is my best imitation of the amazing coleslaw you used to be able to get at the Onion sandwich shop on Sicilian Avenue in London.
They don’t even make it like this any more, so I think I’m now the effective guardian of this creation for posterity.
The special ingredient is fresh coriander. It works incredibly well with the slightly sharp dressing (which combines old-fashioned salad cream with mayonnaise). Given the popularity of carrot and coriander soup, it’s surprising we don’t see this flavour used in coleslaw more often.
This is wonderful as a side dish for things like barbecues, pizzas and quiche – and also in sandwiches of course. I particularly recommend it in a brown bread sandwich with thick ham, or with hard mountain-type cheeses, such as gruyere or jarlsburg.
It’s vegetarian but not vegan, unless you swap the mayonnaise for a non-egg equivalent.
- White or light green cabbage (about a third of a medium sized one)
- 2-3 medium sized carrots (to end up with the same amount as the cabbage)
- 2 thinnish bulbs of spring onion (don’t overdo this)
- Salad cream
- Black pepper
- Chopped fresh coriander (a large handful)
- Finely shred the cabbage into long, thin strips; put it in a large bowl
- Peel and coarsely grate the carrots; add them to the bowl
- Finely chop the spring onion; ditto
- Chop the coriander and add that too
- Grind a generous amount of black pepper over the stuff in the bowl
- Dump about 2 tablespoons of salad cream and 3 tablespoons of mayonnaise on top
- Take two metal spoons and stir everything together really well
- Cover and keep in the fridge until needed. You can eat it straight away, but it’s better after the flavours have had chance to mix together properly and the vinegary sauce has softened the cabbage. Stir it up again each time before using. You can use it very safely for about 2.5 days.