I’m constantly searching for an easy, but delicious slaw to make at home. One that isn’t too much hassle and that I can quickly throw together. This slaw works especially well at BBQ’s and also with any roasted pork joints.
- Serves: 4 people
- Prep time: 5 mins
- Cook time: 5 mins
- Total time: 10 mins
Spring Green Slaw Ingredients:
- 1 head of spring greens
- 1 small onion
- 1/2 fennel bulb (optional)
- 1 apple
- 100g Mayonnaise
- 4 baby leeks or 1 large leek
- Juice of 1/2 lemon
- Cornish Sea Salt ‘Savoury Umami’
- Pepper
How to make Spring Green Slaw
- On a bbq or in a pan, char the baby leeks. Once they have that beautiful burnt look to them, put them on a chopping board and using the knife on a diagonal angle, roughly slice
- Remove any thick stalks from the spring greens and finely slice like you would a cabbage
- Cut the onion in half and finely slice them both
- The fennel is optional, it adds a lovely, subtle aniseed flavour to the slaw. Roughly chop this in long strands
- Core and half the apple, leaving the skin on, chop into matchstick pieces
- In a large mixing bowl, add all of the prepped ingredients with the mayo and juice of half a lemon
- Mix well, seasoning with pepper and savoury umami salt
Wine pairing by Mike from BinTwo
For Ross’s slaw recipe you want something with enough zing to stand up to the dressing and, as slaw is eaten only at BBQs (this is a strict BinTwo rule) then you need something that can be smashed back all afternoon.
If ever there was a wine that said ‘roll up your sleeves ladies cos we’re hanging one on’ then it’s this party-ready Picpoul de Pinot. Picpoul translates as ‘lip stinger’ which gives you a sense for the mouth-watering zippiness that this cracking little wine delivers.
