Coleslaw crops up on the table in my house in some form or another at least once a week – more often twice. It appears year round – made with hardy, winter root vegetables it makes a great accompaniment to charcuterie (as served as Daniel Boulud’s fantastic Knightsbridge joint) while in summer it suits the barbecue to a tee. Or a c.I love the variations – from a slightly tricked out version of the classic cabbage and carrot tarted up with a half buttermilk half mayo crossover to the recipe I’ve given here – finely sliced fennel and cucumber, tossed with yogurt and cider vinegar.
Go crazy at home – throw in nuts, seeds (poppy seeds look great) or dried berries like sour cherries, cranberries or sultanas. Use mayo, yogurt, creme fraiche, sour cream or buttermilk.
This recipe makes a fantastic accompaniment to pork chops – the mustard, fennel and cider vinegar are all good friends to mingle with meat.