When we have an occasion to celebrate, along with the inevitable pleading for either steak (very rare, seared in goose fat and finished with a knob of butter) or pizza (SCD with homemade pesto or squash topping) - Finley will make a special request for coleslaw. Of all the salads in all the world, coleslaw is Fin's most favourite kind.
On the days when all I can rustle together is an omelette, some leaves and a side of coleslaw, Fin still greets the meal with the open arms and tear damp eyes of a returning lover. Take note any family members wishing to ingratiate themselves with himself, the carrot king.
Of course, what he really means is carrotslaw. I explained to him recently that 'cole' meant cabbage and 'slaw' meant salad - ergo, coleslaw meant cabbage salad. He looked at me with a large question mark in his eyebrows and a shrug of whatever, and suggested that we continue to refer to carrot salad as coleslaw. This irked me somewhat, as I am a little particular when it comes to the nomenclature of food, or colours, or, well... of anything. But I too find carrotslaw an awkward and unpalatable word and so coleslaw it is.
We keep ours simple, but you can add chopped dates, raisins, figs, flat leaved parsley, shredded cabbage or finely chopped celery. Whatever you do, grate the carrot finely, chop the apple into delicate pieces and mince the onion with care. Made with love, this salad is a spoonful of pleasure. Made with a careless hand, it can feel like a mouthful of hay. Chop, chop, chop my lovelies.
Carrotslaw enough for 4 as a small side
12oz (peeled weight) of finely grated organic carrots (leave peel on if they are new carrots)
1 eating apple, peeled, cored and chopped into very small dice (0.5cm)
1/4 of a red onion, minced finely
4 dessertspoons of mayonnaise (or to your taste)
Combine everything in a mixing bowl and eat within the hour or it will start to go watery. You may like to add a little lemon juice to point up the flavour.