This salad has the perfect level of crunch.
Recipe: Lucy Corry Photo and styling: Carolyn Robertson
Don’t skip salting the cabbage; it draws out excess water and will help the slaw stay crisp.
½ savoy cabbage, outer leaves discarded
6 spring onions, finely sliced
2 ribs celery, finely sliced
1 tablespoon salt
⅓ cup currants
3 tablespoons red wine vinegar
⅓ cup pine nuts
2 tablespoons capers
1 teaspoon wholegrain mustard
½ teaspoon honey
4 tablespoons extra-virgin olive oil
Shred the cabbage finely using a food processor or a sharp knife. Transfer to a large bowl and add the spring onions, celery and salt, tossing everything together well and rubbing in the salt. Set aside for 15-20 minutes.
Put the currants in a small bowl and pour over the vinegar. Set aside.
Toast the pine nuts in a pan set over low heat.
Watch them carefully — inattention can be fatal to a toasting pine nut. When golden, remove from the heat and tip into a bowl.
Put the vegetables into a colander, rinse them well with cold water, then dry them gently with clean tea towel (don’t squeeze the life out of them) before adding to a serving bowl. Drain the vinegar from the currants and reserve. Add the currants, pine nuts and capers to the vegetables and toss gently.
Add the mustard and honey to the vinegar and mix well. Whisk in the olive oil until emulsified.
Pour half the dressing over the vegetables and toss to combine. Drizzle the remainder over the top and serve.