This recipe is the perfect accompaniment with a cheese board, a cold ham or even a late summer barbecue and gives an exciting twist to regular coleslaw.
Preparation time: 15 minutes
Cooking time: 10 minutes
¼ whole white cabbage, or 1 small cut in ½
4 red onions, peeled and cut in half through the root
4 carrots, peeled and sliced lengthways into 4 equal pieces. You can use a Japanese mandolin slicer for this if you have one available
3 Braeburn apples
½ small bunch tarragon, picked, washed and chopped
½ small bunch parsley, picked washed and chopped
½ small bunch dill, picked, washed and chopped
100ml olive oil
50ml tarragon vinegar, this can be bought from most supermarkets
Salt and pepper
30g poppy seeds
Vintage cheddar to taste, finely grated
1. Cut the white cabbage into four pieces and place onto a hot barbecue, hotplate or heavy based frying pan until lightly charred and remove. Once cool, cut the woody core from each quarter.
2. Repeat step 1 with the onions and carrots.
3. Once charred, shred all the vegetables into thin strips, in a slaw style manner.
4. For the dressing add tarragon vinegar to a bowl and slowly whisk in the olive oil.
5. Peel and grate the apples, add to the vegetables, followed by the chopped herbs.
6. Toss the thinly sliced vegetables with the dressing, poppy seed, salt, pepper and finally the vintage cheddar.Recipe created by chef Lee Westcott for Davistow ®