Coleslaw is retro in every sense. This is my interpretation inspired by the shredded cabbage salad on the menu at Feddish at Melbourne’s Federation Square where they serve it with a lemon and parsley crumbed schnitzel. I should point out that I don’t have their recipe – but that doesn’t matter.
The great thing about shredded cabbage salad, or coleslaw, is that you can take any number of ingredients out and add anything in to suit your taste. I love to use purple cabbage in this recipe – it brings a colour to the plate we don’t often see but if you prefer, you can easily use green cabbage. I also think the apple and fennel work really well. You’d be surprised how these two flavours blend in and complement the cabbage.
1/4 green cabbage
1/4 purple cabbage
1 fennel bulb
1 green apple, grated
1 cup mayonnaise
1 lemon, freshly juiced
1 small bunch of fresh flat leaf parsley
Quite simply, send all the vegetables except the apple and parsley through the shredder of a food processor or use a kitchen mandolin and place it all in one large mixing bowl. Add the grated apple, mayonnaise and lemon juice. Then take a few minutes to tear the parsley leaves rather than chopping and add them to the bowl. Mix all the ingredients until they are evenly combined and season with salt and pepper.