Inspired by frugal feeding‘s recipe of a few months ago, and the fact that purple* cabbages were 10p in Tesco today, here is a seasonal take on coleslaw that will also help to use up any satsumas left over from your stocking, and cranberry sauce from your table. The sesame oil gives it a tasty kick, and in general the mix of savory and slightly-sweet makes a delightful composition.
1 tbsp sesame oil
1 tbsp olive oil
1 tbsp cider vinegar
1 tsp honey
1/2 tbsp poppyseeds
Sprinkling of salt and pepper
Dash of lemon juice
1 satsuma, with each segment cut into thirds
1 tbsp cranberry sauce
1/3-1/2 purple cabbage, finely sliced
1-2 firm apples (e.g. Braeburn or Granny Smith), sliced
Whisk together the liquids and poppyseeds, then stir in the cabbage and apples. Serve asap, though leftovers will last a few days in the fridge.
*the person who named these cabbages red was clearly colourblind, so I’m choosing to ignore the common misnomer 😉