”This dish is as beautiful as a piece of art but only if the ingredients are super fresh and thinly sliced or grated. The good thing is the ingredients are interchangeable; if there is no bok choy, use broccoli instead, slicing the stems really thinly crossways separately to the heads. No red cabbage? Green cabbage will do, particularly a sugarloaf one. This versatile slaw makes a great accompaniment to a chop on the barbeque, pan-fried chicken livers or a grilled chicken thigh, or enjoy it with something even simpler like some tinned sardines on toast.’
REF: page 105, Maggie’s Recipes for Life
- In a bowl combine the mustard, vinegar and olive oil.
- Finely slice and grate all of the vegetables.
- Dress with the dressing- set aside for 10 minutes, then place into the centre of the bowl, top with walnuts and serve.
- Nice accompaniment to chicken or topped with crumbled feta.