Coleslaw
(Serves six-eight) 2 carrots1 kohl-rabiHalf a white cabbage1 mild onionQuarter teaspoon Gozo sea saltQuarter teaspoon freshly ground black pepper2 teaspoons light muscovado sugar1 lime or lemon1 tablespoon mustard2 tablespoons thick Greek yoghurt Peel...
(Serves six-eight)
2 carrots
1 kohl-rabi
Half a white cabbage
1 mild onion
Quarter teaspoon Gozo sea salt
Quarter teaspoon freshly ground black pepper
2 teaspoons light muscovado sugar
1 lime or lemon
1 tablespoon mustard
2 tablespoons thick Greek yoghurt
Peel the vegetables. On a mandoline, julienne or slicing disc, cut the carrots, kohl-rabi and cabbage finely. Put in a bowl of water with ice cubes and a little salt to crisp them while you make the dressing.
Peel and chop the onion by hand, and put in a bowl. Mix the salt, pepper, sugar, lime or lemon zest, mustard and yoghurt with the juice of half the lime or lemon. Drain the vegetables, and fold them into the dressing and onions.
Cook’s note: The slaw is best made an hour or so before serving to let the flavours mature. If you prefer, mayonnaise can replace the yoghurt. When using raw onions, it is always better to chop or slice by hand. The high speed of a food processor, and the blades, seem to react with the compounds in the onion, turning it bitter.