Coleslaw

Guyrope Gourmet Fennel and Onionserves: 6

A great accompaniment to many of the Guyrope Gourmet dishes, particularly the herbed lamb cutlets. You can customise this recipe to your own liking by adding anything that you think might work!

Ingredients

1 small white cabbage
1 medium onion (red ones look nice, but a white one will do)
2 large carrots
1 apple (any of the ‘crunchy’ varieties)
2 tablespoons of mayonnaise
1 tablespoon of plain yoghurt
Sea salt and fresh milled black pepper
1 hand full of raisins
1 small packet of sunflower seeds

Method

Peel the two outer leaves of the cabbage and discard. Cut in half lengthwise and cut out the tough ‘core’ at the base. Finely chop the cabbage. It’s worth taking some time with this to get it as finely chopped as you can. Place in a large bowl. Finely chop the onion (again as fine as you can), add to the bowl. Peel and grate the carrots into the bowl. Halve the apple, remove the core. Chop into 1/2 cm chunks, add to bowl.

Add the mayonnaise and the tablespoon of plain yoghurt, chuck in the raisins and sunflower seeds and give it all a good stir, making sure the mayo and yoghurt are evenly distributed. Season with salt and black pepper to taste.

As I said, you can really go to town on this recipe by adding other stuff.

Let stand for at least 15 minutes before serving as this gives the flavours a chance to develop.