Raisin and Walnut Coleslaw
This salad features on the menu at Hadskis in Belfast’s Cathedral Quarter and is bursting with the flavours of locally grown produce.
This coleslaw is a variation on the traditional salad dish but it’s just as easy to put together, and adding a few new ingredients give extra flavour and bite. Walnuts are perfect to give that extra crunch texture with a few raisins to add some sweetness.
- 1/2 white cabbage, shredded
- 2 carrots, grated
- salt and pepper
- 2 tbsp mayonnaise
- 1tbsp wholegrain mustard
- 15g raisins
- 10g chopped walnuts
- 10g pumpkin seeds
- 1 lemon, juice only
- Start by picking off the outer layers of the cabbage and with a sharp knife, finely slice half of it so that there are long thin strips of cabbage. At this stage I would wash the shredded cabbage under a running tap. If you have a salad spinner put it in and spin dry or alternatively leave in a clean tea towel or kitchen roll to get the dampness off.
- Top and tail two carrots, peel and then grate the remaining carrot using a cheese grater.
- Mix the cabbage and the carrot together and season with salt and pepper.
- Then add in the mayonnaise and mustard and mix well before topping with the raisins.
- Crush the walnuts lightly and add the pumpkin seeds whole. Any seeds will do, the nuts are added for an extra crunch, so sesame or poppy seeds are just as good.
- Add the lemon juice and mix thoroughly and serve.