This dish can be dressed up in so many different ways. We call it the ‘Garden Slaw’ as we usually just throw in whatever greens we can find in the garden, or the bottom of the fridge!
There is no law for slaw, as long as it has some kind of cabbage in it. This time of year (spring) we usually bang young kale tops in it.
You can swap out almost all of the ingredients in this, but there’s one thing that simply has to stay… SALTY B*TCH KIMCHI SALT. It truly makes it.
Salty B*tch Garden Slaw
15 min
0 min
6
Side Dish
United Kingdom
Ingredients
- Half a Red Cabbage
- 4 Spring Onions, Finely Sliced
- Small Bunch of Chives, Finely Chopped
- 2 Apples, Grated with the Juice Squeezed Out
- 10 Radishes, thinly sliced
- 1 Tablespoon Honey
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Apple Cider Vinegar
- Juice of Half a Lemon
- 2 Teaspoons Salty B*tch Kimchi Salt
- ½ Teaspoon Black Pepper
- 4 Heaped Tablespoons Thick Greek Yoghurt
- 2 Tablespoons of Mayonnaise
Optional Extras:
- 100g Dark Green Cabbage, Shredded
- 60g Dried Cranberries
- 25g Pumpkin Seeds
Directions
- Choose a mixing bowl/ container that is bigger than the amount you are making so there is plenty of room to mix it without it all flying out of the dish.
- Remove the core of the red cabbage and finely shred it either with a knife or food processor.
- In the mixing bowl, add the sliced spring onions, chopped chives, grated apple, and radishes to the shredded cabbage.
- Add the honey, dijon mustard, apple cider vinegar, lemon juice, and kimchi salt.
- Next, add the mayonnaise and half of the yoghurt. Mix it all in, making sure everything is well combined. If it’s still to dry, add more yoghurt. Season with black pepper and more kimchi salt to taste.