Boxing Day Slaw

Ingredients

Coleslaw
  • ½ a red or green cabbage
  • 1 carrot
  • Any other crunchy vegetables, finely chopped (e.g. half a head of broccoli or a rapidly-deflating capsicum)
  • ½ cup roasted peanuts (or substitute any other type you have to hand — walnuts would be lovely here)
  • 1 cup cold leftover meat (ham, turkey or chicken), shredded
  • 1 handful of mint or coriander leaves (or better yet - both)
Dressing — option 1
  • 2 tablespoons of plain oil (e.g. rice bran)
  • 1 tablespoon of sesame oil
  • Juice of 1 lemon
  • 1 tablespoon of fish sauce
  • 2 tablespoons of sesame seeds
Dressing — option 2
  • 2 tablespoons of mayonnaise
  • 2 tablespoons of olive oil
  • Juice of 1 lemon
  • 1 tablespoon of mustard (whatever you have: dijon, wholegrain)
  • Pinch of salt

Method

  1. Slice the cabbage as finely as you can muster, grate or finely slice the carrot into sticks, and slice up any other vegetables you're adding.
  2. Throw all of this into a large bowl with any leftover meat you're using, and stir to mix the three together.
  3. Whichever dressing you're going for, simply mix all the ingredients together in a small bowl (or even just a mug if you still have mountains of Christmas dishes left to do, leaving you very few utensils and accoutrements) and stir through the slaw.
  4. Ideally, let it sit for a half hour or so in the fridge to let the flavours sink in, but immediacy is fine.
  5. Stir through the peanuts and mint/coriander leaves just before serving.

Notes

Original recipe on RNZ