I
realise I've mentioned slaw more than once but it does not harm to
refresh a good idea especially when it's to go with your bazzin'
burger and relish – all your own work.
The
raw slaw
110g white cabbage, finely shredded – approximately
one third of a medium size cabbage
1 carrot – peeled and shredded with a
julienne peeler
1 spring onion – 15g finely sliced
or a finely sliced sweet variety of onion
First up shred a “cheek” of cabbage – a sharp paring knife
is the best piece of kit – smaller and easier to control – with
care! Bag, clip and fridge.
The julienne peeler is an
essential piece of kit - every serious cook should have one -
without being ridiculous try and keep your slaw to a similar size.
Keep in mind carrots bleed
especially if you decide to grate them – good luck clearing up
having pebble dashed every nook and cranny in your kitchen – grated
carrot flies everywhere, it's impossible to control. Bag, clip and
fridge separately.
Bag, clip and fridge the onion – I'd double wrap it to prevent
it tainting.
There
is another speedier option – you can buy bags of coleslaw mix –
in theory ready to use. The downside is that this product is mass
produced so you may get larger pieces of cabbage, however it's
nothing a chefs knife can't put right – tip it onto a chopping
board and refine! The upside is it's practical and if you want to
road test creating your own slaw it's worth a shot.
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 or – dare I say it – even
another burger!
Here's what the cabbage should look like together with the
julienne cutter and carrots :
I'm
sure by now you're thinking that this might be a step too far just
for slaw but can only say that I find the convenience of being able
to grab a handful of ingredients and add a dressing of my choice
extremely virtuous not to mention healthy – well may be depending
on the dressing.
It's
a bit like the beetroot relish – it may not be the most complicated
stuff but it's your own, designed to your taste.
More
photos next.
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