I love a summer coleslaw. This is my salad of choice this year and I think how wonderful the humble cabbage is.
A standard red or white cabbage costs around 60p in most supermarkets and you’ll only need around a quarter of it for a coleslaw to feed four, which is incredible value. And the rest can sit quietly in your crisper drawer for a few weeks – a very attractive alternative to most salad leaves, which can spoil quickly.
I keep my coleslaws simple, finely shredding the cabbage, adding a little spring or red onion, grated carrots and a dressing of equal parts Greek yogurt and mayonnaise with a little lemon juice or vinegar, a drizzle of honey or maple syrup and salt and pepper. Sometimes I spice it up with charred sweet corn, sliced green chilies, a little mustard or grated apple.
I also barbecued cabbage: if you’ve never tried it, you must. Use any variety, although I’m fond of an amorous or pointed spring cabbage. Cut it into thick wedges, drizzle it with a little water (to help it steam) and brush it with oil, then cook it on a hot barbecue (or a grill pan). fry) on all sides until charred, wilted and tender. Drizzle over some melted butter, a drizzle of lime juice and a sprinkle of sea salt and you’ve got a wonderful side that far exceeds cabbage’s monotonous reputation.
Recipe for Steak, Red Cabbage and Horseradish Wraps
- Remove the steaks from their packaging at least 30 minutes before cooking; Season with salt and pepper.
- Finely grate the cabbage using a sharp knife, mandoline, or use a vegetable peeler to cut into strips.
- In a bowl, combine 3 tablespoons of mayonnaise, 1 tablespoon of horseradish cream, a drizzle of lemon juice and a drizzle of honey. Add the cabbage, season and leave to soften for 20 minutes.
- Preheat the oven to 200C/180C fan/gas 6. Heat the ciabatta rolls for 10 minutes (check package instructions as times may vary).
- Heat a griddle or skillet over high heat (or prepare a hot barbecue). Rub the steaks with 1 tablespoon of olive oil. For medium-rare, cook 2 to 3 minutes per side (time may vary depending on thickness; aim for about 1 minute per 1 cm).
- Let the steaks rest for 5 minutes, then slice and pile into the rolls with the dressed red cabbage.