The simple, butt- naked version: (see below for the endless opportunity for adaptations)
1/2 cabbage
lemon juice (from a bottle is fine)
olive oil
a pair of hands ready to get dirty.
+Finely slice the cabbage, or if you can whack it through the fine slicer on the blender.
+Use at least 3 table spoons of lemon juice (bit less if fresh) and a good glug of olive oil, with a little salt if you need, in with the finely slice cabbage.
+ Get your hand and "grab and twist" the cabbage until you hear the essential "cabbage crunch", this letsthe acidity in and softens the slaw to make it the perfect texture.
+The key here is to balance the acidity of the lemon/lime juice/ vinegar with just enough fat (olive oil, mayo, sesame oil).
+This is the naked version, but it can be adapted in SO many different ways:
-> Far East Asian Styly - Sesame oil, lemon juice, sesame seeds, ginger , chilli , parsley, spring onion
-> Asian Styly- Sunflower Oil, Lime Juice, Thai basil, Galangal paste, ginger, chilli
-> Mexican Styly- Coriander (tonnes of it), Chilli, Lime juice, a little Mayo, Red Onion (finely sliced)
-> English Styly- Wholegrain Mustard, parsely, Lemon juice, a little half spoon of Mayo, Mace
-> Israeli Styli- toasted Pistachios, Sumac, Parsley, lemon juice
-> Scando Styli- Lemon, Dill, Carraway seed, Mayo
Versatile is too much of an understatement for this salad, this is a truly slutty slaw.