Another perfect accompaniment for your beautiful BBQ's!


  • ½ red cabbage (cut cabbage in two quarters, hard core removed, leaves sliced very finely)
  • ½ green or white hard cabbage (cut cabbage in two quarters, hard core removed, leaves sliced very finely)
  • 3 medium sized carrots (washed, peeled and sliced into strips)
  • 1 fennel bulb (leafy, lacey type fronds cut-off and reserved for garnishing, bulb sliced across the grain very thinly)
  • ½ head leaf celery (peeled, reserving leaves for garnishing, sliced thinly on the bias)
  • 2 red onion or sweet white onions (peeled, halved and sliced very thinly)
  • ¼ tsp mace
  • 1 tsp all spice
  • 1 tsp white pepper
  • 1 tsp fennel seeds
  • ½ a star anise
  • 2 tsp vibrant coriander seeds
  • 1 tsp black mustard seeds and 1 tsp white mustard seeds (left whole)
  • 250 ml grape seed or sunflower oil (infused with the spices)
  • 75 ml cider vinegar
  • 75 ml sweet cider
  • 2 tsp dijon mustard
  • 2 tsp caster sugar (unrefined, dissolved in the cider vinegar)
  • 3 egg yolks free-range
  • ½ tsp lemon zest
  • sea salt and black pepper to taste
  • 1 tblsp freshly grated horseradish


  • Heat small pan gently and roast all the spices gently for about 60 -90 seconds
  • Then, add the oil, allowing it to take on the residual heat of the pan, infusing the beautiful spices
  • Allow to cool then strain through a fine sieve and put aside.
  • To make the Vinaigrette….
  • Take a blender (or a hand whisk) add all ingredients into the jug (or a suitable bowl) blitz until all the ingredients have come-together or ‘emulsified’
  • Taste and rectify seasoning as you’d like it. This will keep in the fridge for up to 3 days, easily
  • To assemble your ‘Slaw and More’
  • In a large bowl, place all your finely sliced vegetables
  • Gently dress the vegetables with the emulsified vinaigrette, adding a tablespoon at a time, don’t over dress - it’s not a soup! The vegetables should take on a light sheen.
  • When happy with the mix of vinaigrette and vegetables, cover the bowl with a damp cloth or cling film and pop into your fridge or a cool place for at least 3 hours .
  • To serve…
  • Take the bowl out of the fridge, remove its cover and toss again, gently.
  • Change seasoning, maybe add a little more dressing as you require, then grate over the horseradish to taste - be adventurous with the horseradish - it gives the slaw a great kick!
  • Mix again, then garnish with the pulled fennel fronds and celery leaves.
  • 12. Serve immediately and enjoy!

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