Boatshed Kale coleslaw

A friend introduced me to this in the most delicious chicken and daphenois baguette for lunch! We sat there and analysed what we thought was inside and this was born.

We have both made this now and can confidently say this is almost bang on! I’ve added a few extra things just because but the taste is great! So much so that for dinner my husband went back for seconds on the salad instead of the slow roasted lamb shoulder and if you know him, you know that’s saying a lot!

Even though this is dressed, it will keep well for a couple of days in the fridge. It goes well with red and white meats.

This recipe will serve 6-8 comfortably.

Ingredients:

Half green cabbage, shredded

2 carrots, julienne

2 small green apples, julienne

6 spring onions, finely sliced

4-6 kale stalks, leaves only

3 heaped Tbs mayonnaise

1/3 cup dried cranberries

pinch salt

Method:

Once the cabbage, carrot and apple have been sliced, start on the kale. De-stalk the kale and wash well.. Then shred the kale and rub with a large pinch of salt. This will bruise the leaves making them softer and less... raw in the salad. This process also releases some liquid which will help with the dressing for the salad. Add the cranberries and then the mayo and stir well.

That's it! Not too many ingredients but flavour wise it packs a punch!