the best coleslaw

the best coleslaw | table twenty eight

Growing up in our household meant the weekly Sunday dinner ritual of fish and chips.

Mum would usually buy the fish fresh from the Fremantle Markets and grill it herself, but we’d pick up a family serving of chips (which in those days was the bargain price of $2.50) from the local chippie.

I remember as a kid going along for the drive to pick them up, clutching the steaming paper parcel to my chest to keep them warm, and inhaling the irresistible scent of hot chips and salt.

Mostly fish and chips would consist the entire meal but when occasionally a side or salad was added to the equation, it was normally homemade coleslaw.

the best coleslaw | table twenty eight

I’m not sure whether this is a customary pairing, as I’ve mostly seen it served elsewhere with barbequed meats or chicken… But thanks to that Sunday tradition, I’ll always associate coleslaw with fish and chips.

This is my new twist on it – and trust me, it’s a cracker.  The inclusion of tarragon and fennel just takes it to a new level and makes a perfect accompaniment to seafood (make sure you use fresh herbs, as this will make all the difference to the flavour).

I used a mixture of grated golden beets, carrots, cabbage, fennel bulb and shallots but you could mix it up with heirloom carrots, regular beets or celeriac.

It’s also a great way of using up odds and ends of vegies that need eating.

the best coleslaw | table twenty eight

the best coleslaw


2 golden beetroots, peeled

2 medium carrots (no need to peel)
1 cup shredded red cabbage
1 cup shredded white cabbage

1 fennel bulb, finely sliced and fronds set aside
2 shallots, finely sliced
¼ cup finely chopped fresh tarragon
½ cup greek yogurt
¾ cup mayonnaise
1 tbsp dijon mustard
juice from 1 lemon


Start by grating the beetroots and carrots, and placing in a large mixing bowl.

Add the cabbage, sliced fennel and shallots to the bowl and toss everything together.

To prepare the dressing, combine the mayonnaise, yogurt, mustard, tarragon and lemon juice.  Finely chop the fennel fronds and this to the mixture.

Stir well, then taste and season if required.

Pour the dressing over the vegetables, mixing thoroughly to ensure everything is evenly distributed.

Chill until ready to serve.

the best coleslaw | table twenty eight

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