This simple yet delicious coleslaw makes a brilliant side dish to a meaty meal. Coleslaw originated in the Netherlands – the name is an anglicisation of the Dutch term koolsla, which means ‘cabbage salad’. It’s now popular the world over, especially as an accompaniment to barbecues and picnics. The classic recipe uses mayonnaise to create a creamy side dish, but you could also substitute mayonnaise for vinaigrette, lemon juice, mustard, Greek yoghurt, or tahini, to suit whatever you’re serving alongside the slaw.
Makes 8 portions
400g white cabbage
30g dried sugar kelp
4 tbsp mayonnaise
3 tbsp olive oil
2 tbsp white wine vinegar
2 tsp Smoked Seaweed Salt
2 tsp sugar
3 spring onions
Submerge the sugar kelp in cold water and leave to soak for one hour.
Meanwhile, peel the carrots and the outer leaves of the cabbage then slice thinly, using a sharp knife or mandoline.
Rinse the sugar kelp with cold water, pat dry with a cloth and slice into strips.
Combine the mayonnaise with the salt, sugar, olive oil, and vinegar.
Mix together all the vegetables and combine with dressing, mixing well.
Garnish your coleslaw with finely chopped spring onions.
If you enjoyed this coleslaw with sugar kelp, you might like the following recipes:
High-quality Norwegian sea salt blended with flakes of beechwood-smoked winged kelp. Smoked Seaweed Salt has the rich, smoky flavour of the open flame, infused with the nutrients of the Arctic Ocean. A fantastic aroma and taste that works great as a flavoursome table salt, or mix it into oil to make a smoky marinade.