I do like a dollop of cole slaw. I'm making some today because I overbought cabbage and carrot for a pot of Winter broth. I'm making broth, since you ask, because I've got a turkey carcass to dispose of. I know, I know, it's all going horribly unseasonal.
Maybe next week Jude's Food could revisit mincemeat pies.
Anyway, crashing on, I do think cole slaw is quite versatile as well as its traditional appearance on a salad plate, it improves sausage, pizza, cold chicken, quiches and sandwiches too. It's at its best when transferred to your mouth, not by a fork, but by a crisp.
I'll try floating a spoonful on top of my broth, and report back to you.
INGREDIENTS for COLE SLAW
Approx 300g white cabbage
Approx 300g carrots
3 tablespoons good mayonnaise (Hellmann's?)
1-2 tablespoons crme fraiche
handful raisins (optional)
clove garlic (optional)
Salt, black pepper
Discard any tough outer leaves on the cabbage, then very thinly slice. Peel then grate the carrot. Peel and very thinly slice the red onion (plus the apple, if using). Or do everything using a grate attachment on the food processor personally, I can't be bothered with the resultant half-mangled stalks of cabbage, plus washing-up of blades, bowls and lids but maybe your food processor is less of a palaver.
Mix the crme fraiche and mayo together in a big bowl, then add the veg (plus raisins, apple and garlic if using) and seasoning, and stir thoroughly. This will survive, covered, in the fridge for a day or two, but not much longer. Nothing worse than fermenting coleslaw.