Summer slaw

AT A GLANCE

  • Serves 6 people

  • 150 gm green beans, trimmed
  • 1 sugarloaf cabbage, shredded (see note)
  • 5 golden shallots, thinly sliced
  • ½ cup (firmly packed) flat-leaf parsley leaves
  • 1/3 cup each of (firmly packed) mint leaves and dill sprigs
  • 1 cup watercress sprigs
  •  
  • Dressing
  • 160 ml (2/3 cup) extra-virgin olive oil
  • 60 ml (¼ cup) Forum Chardonnay vinegar (see note)
01   For the dressing, whisk ingredients in a small bowl to combine and season to taste with sea salt and freshly ground black pepper.
02   Blanch beans in a saucepan of boiling salted water and refresh in a bowl of iced water, then drain and slice diagonally.
03   Combine beans, cabbage and shallots in a bowl, add dressing, season to taste, toss gently to combine, then stand for 15 minutes.Add herbs, toss gently to combine and serve.
Note Sugarloaf cabbage is slightly sweeter than other cabbages and is distinguished by its cone-shaped head. It is available from farmers’ markets. If unavailable, substitute with white or Savoy cabbage. Forum Chardonnay vinegar is Spanish white wine vinegar. It’s available from Simon Johnson and select delicatessens. If unavailable, substitute with a good-quality white wine vinegar.

Recipe:

ANDREW AND MATT MCCONNELL

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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