Herby slaw

We love slaw! We take our slaws from slaw to slawtastic by adding lots of fresh herbs and dressing them in an extra tangy mayo. Dill, mint, rocket, parsley, basil, coriander, sorrel ... changing it up with different seasonal herb combos means its never boring. Always delish. Great as a supporting act on the dinner plate ... or in lunch rolls, hamburgers, wraps - slaw is handy to have in your fridge.

My take on the dressing is to blend a my fav vinaigrette recipe with store bought mayo. I tend to make a tang-forward vinaigrette, I love the strong tang that comes from using just as much vinegar as oil and a good amount of mustard. Using store bought mayo makes things easy and reliable. Our mayo favourite is Best Foods.

Dressing:
2 Tbsp olive oil
2 Tbsp white wine vinegar
4 Tbsp mayo 
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and black pepper to taste

Slaw:
1/4 green cabbage
1 broccoli head
1/2 cup Salty River Farm rocket finely chopped
2 Tbsp Salty River Farm dill finely chopped
Small handful mint leaves picked off stems finely chopped
4 small sorrel leaves picked off stems finely chopped

Method:
Shred cabbage finely. I like to do a diced shred if that makes sense, rather than strands. Chop and slice the broccoli head into ribbon like shreds and little pea sized florets. Peel the broccoli stalk and shred that too. Blanch all the chopped broccoli with boiling water for 1 minute, rinse with cold water to cool, then drain really well. Toss together the cabbage, broccoli and herbs.

In a jar, shake together oil, vinegar, mustard, garlic and seasoning. Blend with mayo until ingredients are combined.

Mix the dressing through the slaw. You're done ... yum!