Burger relish style coleslaw

It always amazes me the number of people who profess not to like cabbage and yet inhale coleslaw come the summer. Here’s my family recipe for coleslaw. It’s a little carroty and appley sweet, a little peppery from the radish, has the all-important onion sting and the zest cuts through the mayonnaise. It is the perfect accompaniment to any type of burger through inclusion of the sesame seeds. It’s almost a burger bun, but not quite.

INGREDIENTS

1/4 red cabbage

1 red onion, peeled

10 radishes, trimmed

3 large carrots, trimmed and peeled

1 teaspoon salt

3 apples, cored

1 lemon, finely zested and juiced

5 tablespoons mayonnaise

2 tablespoons sesame seeds

METHOD

Finely shred the cabbage, red onion and radishes into strips. I use my food processor but a sharp knife and a little time spent concentrating on even cutting and you’ll have the same result. Grate the carrots and place these, the cabbage, red onion and radishes in a colander over the sink and sprinkle with salt. Leave for 40 minutes to drain away any excess liquid.

Just before serving, finely shred the apples and tip into a serving bowl. Add the lemon zest and juice and toss well. Stir in the vegetables and the mayonnaise until evenly distributed. Sprinkle with the sesame seeds and serve.

IDEAS FOR SESAME SEEDS

If you’ve never tried dukkah then please do as it is delicious and so moreish it should have a health warning for addiction. Or try steaming some broccoli and sprinkling with fresh lemon juice and sesame seeds for a healthy dressing with added calcium. Or make a Japanese-style dressing by mixing sesame seeds with crushed garlic, rice vinegar and soy sauce, to drizzle over crunchy salads and fish.

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