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Tuesday, November 17, 2015

Apple and Celery Slaw

I needed to make something to pair with the pork belly I was cooking on the braai. I decided to make a light apple and celery slaw - it cuts through the richness of the fatty pork and really brings a freshness to a dish that's often times a little too heavy. I barbecued the pork belly with maple syrup and sesame oil and served it with this slaw, homemade mayonnaise and fresh ciabatta bread.

Apple and Celery Slaw 

Ingredients: (serves 6 as a side)
3 Granny Smith Apples (cut into slivers)
1 Baby Cabbage (finely sliced)
200g sliced, raw Beetroot (Woolworths supplies this)
200g Celery (sliced)

1 Tbsp Wholegrain mustard
1 Tbsp Lime Juice
1 Tbsp Sesame oil
4 Tbsp Sunflower oil
1 tsp Sugar
Pinch Salt and pepper

Toss all the slaw ingredients together in a bowl.
Whisk the dressing ingredients together in a separate bowl before adding to the slaw.
Toss to coat and serve.

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