I ENTERTAINED a few old friends on the weekend, all of who happened to be vegetarian.
My easy vego standby, barbecued vegetable stacked with grilled haloumi (which appeared on this page a few months ago) is a no-brainer for the main course, but I still needed something to serve as a side.
Using what was available, I made this yummy version of coleslaw, but instead of the usual sweet mayonnaise-based dressing, I threw together a classic vinaigrette livened up with some fresh grated ginger.
It was a huge hit; these friends are very health conscious, so the crunchy mix of brightly coloured raw vegetables appealed to them all. You can add extra ingredients if you like; thin slices of radish, matchsticks of Granny Smith apple (sprinkled with lemon juice) or snap fresh thin spears of raw asparagus would go well.
INGREDIENTS: ¼ red cabbage 2 carrots 1 small green capsicum 2 green onions half a punnet of cherry tomatoes 50ml olive oil 20ml white wine vinegar 1 tsp grated fresh ginger.
METHOD: Remove the thick core of the cabbage and discard; finely shred the cabbage using a sharp knife. Peel the carrots and remove the pith and seeds from the capsicum, then cut both into matchsticks.
Slice the green onions finely. Cut the cherry tomatoes into halves or quarters if they are large. Toss the vegetables together in a serving bowl.
Combine the oil, vinegar and ginger in a screw-top jar and shake vigorously until combined. Pour over salad and toss, or serve separately at the table. Serves 4