Coronation Slaw

This is a delicious take on Coronation Chicken … without the chicken! There's a quick way of achieving the basic slaw – you can buy a ready prepped bag from the supermarket. However I think this recipe deserves better and you'll avoid the inevitable lumps of woody cabbage you always find in shop bought stuff.

Coronation Slaw

*110g white cabbage, finely sliced – approximately

one third of a medium size cabbage

*1 carrot – peeled and sliced with a

julienne peeler

*1 spring onion – 15g finely sliced

*salt and black pepper

*30g ready to eat apricots, finely diced

*30g sultanas soaked in mango and apple juice

50g mayo

50g sour cream

1 tsp mild curry powder

squirt of lime juice

1 tbsp mango chutney

First up slice a “cheek” of cabbage – a sharp paring knife is the best piece of kit – smaller and more easy to control – with care!

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.

But first – an insignificant piece of kit you might think – say hello to your new best friend - the julienne peeler - every serious cook should have one!

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?

Using the julienne peeler you get uniformly sliced strips of carrot.

A neat piece of kit and inexpensive too.

Place all the ingredients marked * in a large bowl and combine, then add the mayo, sour cream, curry powder, lime juice and mango chutney then box and fridge!

P.s. Of course you could, if you prefer, dust off one of the gazillion attachments that belongs to your food processor/mixer for which you paid an exorbitant price and, if you can remember which bit goes where, use the slicer cum grater. Oh and create a washing up mountain to boot!

More summer sides ...