Coleslaw
Coleslaw makes me nostalgic. My mother would often take my brother and me to the KFC in Vincent, East London to get us some chicken, coleslaw, mash, and gravy.
My father never liked us to indulge in take-outs so she usually did this for us in secret. It was like a special mission and such a treat to pile into her station wagon and waffle on about what we’d eat. I would dream big and request ice cream and chips but we rarely deviated from the budget.
I’d also sulk if I didn’t end up with the drumstick and extra coleslaw. Sometimes I would go mad and jump my brother in the car the minute our takeout entered the car. The final destination was the beach and we would devour our meal there. My mother didn’t put up with disobedience and she would smack me from the driver’s seat and banish me to the boot. On those days the drive from KFC to the beachfront would be torture.
These days we are so terribly spoilt by the packets of ready chopped coleslaw vegetables in the stores. They’re in most big retail stores in SA - Woolworths, Checkers, Spar, Shoprite, Pick n Pay, etc. However, if you have a food processor, most come with attachments that shred the cabbage.
This recipe was made with a store-bought coleslaw mix.
Did you know: Cabbage releases juices and tends to get soggy if you dress it instantly once it is shredded. I usually soak it for an hour in salt and this allows coleslaw to stay crunchy for longer. Cabbage is also very nutrient-rich. It contains fiber, is high in antioxidants, and protects against skin disorders and heart disease. It’s also low-calorie so if you add a protein like edamame and corn to this bowl of slaw, you will have your perfect meal portions to maintain a healthy, balanced lifestyle.
Ingredients
300-400 g washed coleslaw (soak in salted water for 1-2 hours)
1/3 cup of mayo
2 tsp lemon juice
1 tsp honey
1 bunch coriander, chopped
roughly 3 stalks of mint, chopped
spring onion, chopped (as much as you want)
1/8 cup cranberries
1/4 tsp salt
cracks of black pepper
black sesame seeds
Method
Mix everything except the cabbage and cranberries together with a whisk.
Add the sauce to the cabbage slaw and with your hands massage your vegetables.
Mix in cranberries and spoon into a serving bowl.
Let it rest in the fridge for 10-15 minutes before serving.
Garnish with whatever herb you like and black sesame seeds.
