Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
The Good Earth Cafe's organic coleslaw
Ingredients
1 cup green cabbage, finely chopped
1 cup savoy cabbage, finely chopped
½ cup red cabbage, finely chopped
½ cup kale or silverbeet or spinach, finely chopped
½ cup carrot, grated
¼ cup currants
¼ cup toasted coconut
¼ cup toasted sunflower seeds
a generous knob of peeled fresh ginger, finely chopped
Method
Toss together with a simple vinaigrette: half olive oil, half vegetable oil and cider vinegar or white wine vinegar to taste.
Requested by Robyn MacKay.
Provided by Jill Guy at Good Earth.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
