Santa Slaw
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Santa Slaw
Recipe by Michael Weldon
Ingredients
½ white cabbage, cut through the centre into wedges
½ red cabbage, cut through the centre into wedges
2 red onions, cut into rounds
2 carrots julienne,
½ cup apple cider vinegar 2tbs sugar
1tsp sea salt
Squeaky Gate extra virgin olive oil
Raco saucepan
dressing
½ cup mayo
½ cup Jalna yoghurt
1tbs hot sauce
1 lemon
sea salt
black pepper
garnish
½ bunch coriander
2tbs toasted sesame seeds
2tbs roasted almonds
Method
In a small saucepan add the apple cider vinegar, sugar, salt and ¼ cup of water. Bring to the boil and then pour over the julienne carrots in a bowl, allow for pickle for 10 minutes
Drizzle the sliced cabbage with extra virgin olive oil then place on a smoking hot bbq and grill until charred and cooked through. Season with sea salt.
In a bowl combine the mayo, yoghurt, hot sauce, lemon, a pinch of salt and pepper, mix until smooth.
To serve place the grilled cabbage wedges and red onion on a platter. Drizzle over the dressing to spread through the cabbage layers. Then top with the coriander, pickled onions, sesame seeds and toasted almonds.
