Food writer Tony Jackman presents a fresh take on coleslaw, incorporating toasted cumin and fennel seeds along with bell peppers and peanuts, while minimising mayonnaise use.
In a recent article, Tony Jackman, a twice winner of the Galliova Food Writer of the Year award, explores evolving trends in salad preparation. He notes a move away from heavy mayonnaise in dishes like potato salads and coleslaw, opting instead for lighter alternatives such as botanical vinegar and oils.
Jackman shares his preference for mild mayonnaise and provides a simple method to make it at home using a stick blender, an egg, mustard, lemon juice, and cooking oil. This homemade version takes just a minute to emulsify.
His recipe for coleslaw serves 6 to 10 as a side dish and features shredded green cabbage, grated carrots, julienned red and yellow bell peppers, and diced spring onions. Toasted cumin and fennel seeds add flavour, while salted peanuts provide crunch. The dressing combines a small amount of mayonnaise with botanical vinegar, seasoned to taste.
Preparation involves shredding and chopping vegetables, toasting seeds and peanuts in a dry pan, then tossing everything together except the toppings, which are scattered on top for serving.
This approach keeps the classic coleslaw appealing without overwhelming it with mayonnaise, aligning with contemporary preferences for fresher salads.
