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Weekend Recipe: Coleslaw

Georgia Glynn Smith

There are so many different versions of the humble coleslaw that a whole chapter could be dedicated to them. At Leon we have been playing with different mixes since the day we first opened. Here, we have given a simple recipe for a very basic slaw and followed it with three variations. If you want to experiment with your own, keep an eye on acidity (we like it sharp), seasoning, different textures and colour. Basically, however, the rules are as follows: if it tastes good raw and you can shred it, chuck it in.

Serves 6
Preparations Time: 15 minutes
Cooking Time: none

½ a white cabbage, finely shredded
300g carrots, peeled and grated
½ a red onion, very finely sliced
1 clove of garlic, crushed
1 tablespoon crème fraîche
1 tablespoon thick natural yoghurt
1 teaspoon Dijon mustard
salt and freshly ground black pepper 

Put all the ingredients into a large bowl and mix together. Season well. 


Middle Eastern slaw: mix together grated red cabbage, carrot, celeriac and squash. Dress with balsamic vinegar, olive oil and orange juice (and grated zest). Stir in toasted pine nuts, pomegranate seeds and shredded mint, and season well.

Waldorf slaw: shredded white cabbage and fennel mixed with chopped celery and apple. Dress with pure mayonnaise or a mixture of mayonnaise, yoghurt and crème fraîche. Fold in thinly sliced onions, toasted walnuts, golden raisins, chives and dill, and season well.

Asian slaw: mix together shredded cabbage, thinly sliced red pepper, grated carrot, finely chopped French beans and diced tomato. Make a dressing of lime juice, palm sugar (or soft brown sugar), chopped red chilli, crushed garlic, fresh coriander and crushed peanuts.

Recipe taken from Leon Fast Vegetarian by Jane Baxter and Henry Dimbleby, available here