Fast food for the working week – hints and tips …

… for the slaw prep.

I can hear you saying – how long have I got to prep the slaw?! I have a plan which I've mentioned previously but it's definitely worth repeating and it does not include spending a morning with a mandolin or fancy food processor using every attachment known to man – say hello to your new best friend – the julienne peeler – every cook should have one. As I've said carrots bleed if you grate them, not to mention pebble dashing every nook and cranny in your kitchen – how is it possible that grated carrot can jettison so far?

Here's the kit :

 

It's just like a potato peeler but with teeth

which produces even, thin slithers of carrot ideal

for a slaw – you can cut the slithers in half if you wish

small is beautiful – a decent paring knife

is not expensive and takes up less space than a

food processor!

The recipe given will give you a box of slaw – measuring approximately 11cms x 6.5cms x 5cms. One box lasted me a week, a spoonful here and a spoonful there – you'd be surprised how well it fits as a side to lots of main dishes and particularly as part of a sandwich. There are no rules - make up as much as you want!

Now for the dressings ...