Ken’s coleslaw

I love salad and coleslaw any time of the year, but when summer comes, and windows are open day and night and I can wear shorts and sandals all day everyday, hen salads and cold food are just the thing!

My Uncle Ken used to make some great salads, one I particularly liked starred red cabbage and had horseradish sauce in the mixture; this one also has horseradish sauce, and I guess you could use red cabbage if you fancied – but this is his white cabbage coleslaw recipe:

vegetables:

  • chopped celery
  • grated carrots
  • chopped white cabbage (I like small pieces but if you prefer it chunkier then cut it chunkier)
  • sliced red and/or yellow pepper (again I prefer small pieces)
  • chopped cucumber ( I like little cubes)
  • sliced or chopped red onion
  • cauliflower florets

sauce:

  • crushed garlic
  • tomato sauce
  • Worcester sauce
  • horseradish sauce
  • dash of tabasco sauce
  • salt and pepper
  1. prepare the vegetables and mix in a big bowl
  2. make the dressing, tasting as you go and adjusting to your taste (it sometimes seems a bit salty before it’s on the vegetables, but they need it)
  3. mix very thoroughly and leave for about twelve hours, mix again and serve (you can eat it sooner; if you leave it longer the vegetables will lose some of their liquor but you can just stir it back in)

Uncle Ken was a great fisherman and nearly always had home-smoked trout on the table which this spicy coleslaw goes brilliantly with!

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