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Coleslaw for a hot Summer

Source of Recipe


my mother, Anna



List of Ingredients



• 1 head cabbage
  
• 1 green capsicum (bell pepper)
  
• 1 bunch spring onions
  
• 1 continental cucumber
  
• 4 large tomatoes
  
• 1 bunch radish (optional)
  
• juice 1 lemon
  
• 2 tbs vinegar
  
• 1 tbs honey (or less)
  
• salt and pepper
  
• chopped garlic (optional)
  
• 1/2 tsp mustard powder
  






Instructions



1. Place tomatoes in heatproof bowl and pour over boiling water. Place lid over them for 5-10 minutes. after you remove them they should be easy to peel.
   
   
2. Slice cabbage very thinly. Place in a bowl with finely sliced capsicum and spring onions (you may substiture other types of onion if you like the cabbage is robust enough to take it)
   
   
3. Peel tomatoes, dessed them if you can be bothered and chop into small bite sizes. Add to salad.
   
   
4. Run a fork down the length of the cucumber to break up skin. Quarter it lengthways and slice it. Add to salad.
   
   
5. If using radishes halve then slice them.
   
   
6. In a screwtop jar shake together all other ingredients and pour over salad. Let the flavours merge in the fridge for 30 minutes. Serve
   
   






Final Comments


Christmas eve of course we served this with seafood dishes, other salads, rye bread and piragi (Latvian bacon buns). we didn't need dessert after all that but we had it anyway and filled up all evening on piparkukas (latvian gingerbread) and fresh summer fruit. It was a miracle we could move enough to open presents let alone get to midnight mass