Super Fiery Slaw

Coleslaw... mmm... it's either love or hate... I am in love! Over the last few months I have been on a mission to emulate a coleslaw that I ate in a tiny American style eatery... tried a variety of different dressings, some of which worked but none had the wow factor. I was out looking for a new book to read and came across the recipe book for Pitt Cu & Co., the very place whose slaw I was so enthralled by! Happy heart indeed! Took some mental notes and vowed to make it immediately. By the time I got home, much was forgotten in memory and shopping except for a few ingredients, definitely got the gist of it anyhow! This recipe is for a magical, scrumptious, serious coleslaw. I have chosen to use red cabbage only and have used much less mayonnaise than I remember being called for. I don't enjoy anything drowning in the stuff as it can be truly overpowering, but it does help to tone down the chilli. This is a sensational side dish and can be eaten immediately or over a couple of days. It is definitely more Asian than American and seems slightly counter intuitive but the flavours work incredibly together. Makes a great side for a summer bbq, perfect with everything else too.

Recipe (adapted from Pitt Cu & Co.)

1 medium red cabbage

1 tbsp crushed garlic

1 tbsp grated ginger

1 tsp brown sugar

2 tbsp mayonnaise

1 tbsp soya sauce

1 medium green chilli

zest and juice of one lime

small bunch coriander

Cut the cabbage in half, remove the hard white piece of stem at the bottom and finely slice the cabbage evenly, starting at the top. Place cabbage into a large mixing bowl. Char grill the chilli over an open flame or in a very hot pan. To make the dressing mix together garlic, ginger, sugar, zest and juice of the lime. Add the chilli and blitz it all together, alternatively hand chop the chilli as finely as possible. Add the soya sauce and mayonnaise. You should have a thickish dressing that is really very fiery. Pour over the cabbage and toss together until thoroughly coated. Lastly add in some chopped coriander.