Purple slaw

Who doesn’t love slaw (weirdos)? From the mayo-slicked shit you get in Nandos to Spuntino’s incredible slaw, they’re all amazing, especially the all-spice laced one that comes with a Jerk chicken special in Nu-Spice in Brockley, hands down my favourite slaw in the city.

I made this purple extravaganza of red cabbage, beetroot, carrot, mint, mustard seed and red-wine vinegar macerated red onions for an American picnic this weekend. The mustard seeds were thrown in on a whim, but omit them not, as they actually really made it in the end – especially when piled onto a forkful of the shit-hot salt beef that was also present at said picnic.

Recipe after the jump…

Ingredients (makes shit-loads of slaw)

Half  a red cabbage

1 carrot

2 beetroots (I wanted raw, but gash Tesco only had cooked, and they worked well, so use either)

2 small red onions

1 bunch of fresh mint

2 tablespoons of black mustard seeds

5 tablespoons of extra virgin olive oil

3 tablespoons of red wine vinegar

sea salt/pepper

Directions

Whisk together the olive oil and vinegar. Finely chop the onion, and soak in the oil/vinegar mix for about 10 mins while you prepare the rest.

Very finely chop the cabbage (or throw it in a blender if you have one) and place in a big bowl. Grate in the beetroot and carrot.

Toast the mustard seeds in a dry frying pan few a few mins until they start jumping and smell fragrant. Throw in with the cabbage etc.

Finely chop the mint and add to the cabbage with the onion and all of the liquid it’s been soaking in.

Add salt, pepper and mix well.

Scoff.

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