I am obsessed with slaw. Coleslaw, cabbage salad, crunchy salad- whatever you want to call it, any type of slaw in a slight dairy based dressing is my downfall. Spoonfuls stolen from the freshly mixed bowl, bright, vibrant and young; ladled onto the side of pretty much any other dished-up meal, or eaten days later after a slight fermentation in the fridge, however I end up eating it, I’m head over heels for the stuff. Of course, there are many ways to concoct this delight. I have, over the last 30 years, grated and chopped and sliced an mixed, all in search of the nirvana of slaws. This one is pretty close. I mean, it’s not going to stop me changing things about and experimenting even further, but this is one I am currently falling back on each week, especially with this glorious weather we are having.
Serves 6 as a large side
Half a pointed spring cabbage finely sliced or shredded- the large, darker outer leave removed and kept for something else. You want the paler green ones here.
Half a red cabbage (hard heart removed and discarded please) finely sliced or shredded
A quarter white cabbage finally sliced or shredded (again- no room for hard hearts here. Discard)
2 large carrots, peeled and grated
1 large at Jalapeño Chilli, deseeded and finely sliced
1 tsp Maldon salt
Good grinding black pepper
Pinch white pepper
1 large banana shallot, sliced within an inch of its life
1 heaped tbsp red miso paste
Juice of half a lemon
125ml (half a cup) good mayo
125ml sour cream
2 tbsp double cream
About 2 heaped tbsp chopped fresh dill, parsley and basil
2 tbsp or so freshly microplaned parmesan
Mix well- the miso paste will need a particular vigorous hand to ensure it is evenly distributed. You must, must must taste for seasoning and texture. You may need to up the mayo, or adjust the lemon, or pepper, or indeed the miso paste.