An Irish Coleslaw
Not having been organised enough to get my greens elsewhere, I found myself in the supermarket skirting past broccoli from Spain, celery from Holland and Chinese cabbage from Turkey (if that’s not a contradiction in terms). Apart from potatoes, other Irish-grown produce was scarce, so this is what I made with the cabbage, carrot and apples that I managed to find. A coleslaw-like dish seemed inevitable.
I opted for a vinaigrette rather than mayonnaise-based dressing and, while you can obviously use the oil and vinegar that you have to hand, it’s good to know that there are native Irish choices available, like Donegal rapeseed oil  and David Llewellyn’s cider vinegar . I also used local honey and a homemade Irish beer mustard  as part of the recipe.
For the dressing:
- 1 tblsp rapeseed oil
- 1 tsp cider vinegar plus a bit extra for tossing on the apples
- 0.5 tsp mustard or more to taste
- 0.5 tsp honey or to taste
- coarse salt to taste
- freshly ground black pepper to taste
For the slaw:
- approx. 125g carrot (about 1 med. sized carrot)
- approx. 125g bramley apple (about ½ a large apple)
- approx. 125g savoy cabbage (about ¼ of a small head of cabbage – any dark, tough, outer leaves removed)
- 2 spring onions, finely sliced
- 2-3 tblsp chopped flat leaf parsley
- squeeze of lemon juice (optional)
You’ll also need:
- A grater or food processor for grating the carrot and apple.
- Make the dressing by whisking together the rapeseed oil, cider vinegar, mustard, honey, salt and black pepper. Taste and adjust seasonings if you need to.
- Peel and grate the carrot and apple and sprinkle the apple with a little cider vinegar.
- Shred the cabbage, toss together with the carrot, apple, spring onions, parsley and dressing. Brighten with a squeeze of lemon juice if you like, then eat and enjoy.
- Of course this doesn’t have to be an exclusively Irish affair – you can add whatever else takes your fancy. Personally, I wouldn’t be averse to some added interest from, say, toasted sunflower seeds or chopped walnuts.
- Serves 3-4 as a side dish