Red Cabbage Slaw with Fresh Oregano

I hate coleslaw. In fact, when I was younger I thought I hated all slaws - but my hatred came from a dislike of mayonnaise (I find coleslaw can often be mainly mayonnaise!!) and once I realised that mayo was absolutely not compulsory in a slaw, a whole world of tasty chopped salads opened up to me.

Here is a very quick recipe suggestion for red cabbage, fresh oregano and any other veg you have to hand.. I rarely come across recipes with fresh oregano (maybe I would if I was in Greece) but when I dreamt up this one, I was actually thinking of Mexican oregano - different to regular oregano but lovely. For now, until Northern Ireland has a more-Mexican climate, the regular oregano will have to do… Enjoy.

Serves 2

For the dressing:
2 tablespoons greek yoghurt or sour cream
1 clove garlic, crushed (or a garlic scape, finely chopped)
1 stem of fresh oregano, stem removed and leaves finely chopped
1 teaspoon chilli sauce, chilli flakes or a couple of drops of tobasco (optional)
Pinch of ground cumin
Squeeze of lime juice
A glug of olive oil

The slaw veg:
1 quarter small red cabbage, finely sliced
Handful of crispy lettuce leaves, sliced
Carrot, Jerusalem artichoke, beetroot or kohlrabi, peeled and cut into matchsticks (all optional)
Small bunch coriander, roughly chopped

1) Mix the dressing ingredients together in a box and season well with salt and pepper. Taste and adjust the seasoning (add more salt, pepper, chilli or lime juice as required)

2) Cut up all the slaw veg and then toss in the dressing. Garnish with extra coriander leaves and edible flowers.