Spicy red cabbage slaw

I made this the other night to go with some homemade fish fingers and minted new potatoes. The slaw brought a chilli kick to the plate and breathed new life into this classic combo. 
This is a very simple way to make red cabbage incredibly tasty and also if you double the quantity, you can use it in lunchtime sandwiches and salads for a week! 
One of our favourites was grilled halloumi, roasted red pepper, a thin spread of hummus and slaw on fresh, warmed ciabatta bread – really delicious. 
I would also pair this slaw with roast, or grilled chicken, or fish to make a summer-style roast dinner with other salads.
Using a food processor will save a lot of time making this dish if you have one, but if not you can finely chop the cabbage and onion by hand, then grate the carrot. 

Ingredients

Serves 6-8 as a side dish

• 1 red cabbage

• 3 carrots

• 1 white, or red onion

• 2cm of fresh ginger, finely grated

• Fresh green chilli

• 5 tbsp mayonnaise (homemade or a good quality brand)

• 1 tbsp white wine vinegar

• Handful of coriander

• Salt & pepper

Method

• First blitz the red cabbage, carrot and onion in the blender. 

• Grate the ginger using a micro plane/ parmesan grater, if you don’t have one you can always chop very finely along with the chilli.

• Put the mayonnaise in a small bowl and mix in the white wine vinegar, then add the ginger, chilli, seasoning  and mix.

• Finally mix the mayonnaise into the cabbage and there you have your amazing zingy side dish that will liven up any plate.