My homemade seasonal coleslaw
Use several different cabbage leaves to make this tangy coleslaw. You can adapt the recipe to the varieties you have available in your garden right now.
- cabbage leaves, for example red cabbage, kale or point cabbage
- neutral yogurt
Coleslaw is so delicious! I make mine with several different cabbage varieties, since I grow so many in my kitchen garden. I change the other ingredients up a bit and use what we have available each season.
I usually make my coleslaw with red cabbage, but you could just as well use kale in winter. Cauliflower or point cabbage are perfect ingredients in spring and summer.
Shred your cabbage of choice, with a knife or a mandoline.
Mix your cabbage with grated apple, some neutral yogurt and a few drops of vinegar.
Season with salt, pepper and a small pinch of sugar.
I think that the coleslaw is best eaten fresh, so try to make smaller batches and eat them straight away. Serve with cold meatballs or homemade burgers.
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth