If I had a signature dish, I think it would be Girl-Slaw as I’ve dubbed it. I make it regularly and I never tire of its vivid pink colour, its sweet taste and crunchy texture. It’s not exactly high brow but it is fantastic! I first encountered pink coleslaw eating at The Outsider in Edinburgh and have since then insisted my coleslaw, or rather Girl-Slaw, always be served Pink!
Its great served as part of a BBQ or in your favourite baguette, or better yet in Homemade Pitta, get that recipe here. And it becomes much better if you make it a day in advance, so that the flavours really come together.
½ head of white cabbage
1 large beetroot
1 large carrot
1 small onion
1 handful of raisins
½ lemon, juice of
1 large tsp of your favourite mustard (mine is Dijon)
5 tbsp mayonnaise
pepper to taste
Start by washing your veg. Then grate the beetroot and carrot into a large bowl. Finely chop the onion and head of cabbage and add to the bowl along side the raisins, lemon juice and mayonnaise. Mix it all together and finish by adding the pepper.
Note: You can if you prefer a lighter version, substitute the mayo with natural yoghurt.
Marinated Vegetable Kebab
2 medium sweet potato
6 broccoli florets
1 large onion
1 small beetroot
1 red pepper
1 yellow pepper
8 or so brown button mushrooms
3 tbsp white wine vinegar or cider vinegar
1 tbsp brown sugar
1 tbsp minced ginger
1 clove garlic, crushed
1 tsp cayenne pepper
1 tsp pepper
Chop all the vegetables into chunks and stick them onto kebab sticks. I have a great flexible Fire Wire kebab ‘cable’ which allows me to pop the whole thing into a bowl for marinading, or a plastic bag.
Then mix all the marinade ingredients together, either finely chop the ginger or squish it through the garlic crusher.
Then pour the marinade over the kebab sticks and pop in the fridge for 24 hours to really soak up the spices.
Next day, either BBQ the kebabs to taste, or stick them in the oven at at 220 °c / fan 200°c / gas 6.
Note: You can really use any veg you like for these kebabs, just go for it.