A couple of years ago when Georgina Hayden’s cookbook Taverna came out, one of the first recipes I made from it was her cabbage slaw and I cannot tell you how often I’ve made it. It’s genius! I’ve messed around with the recipe so many times adding whatever has been in my fridge – pomegranates, fennel, you name it – and this is one of my favourite takes on it, especially around this time of year. The finely sliced onions, cabbage and lemon juice sort of make a really quick pickle, so make sure you get it all done a good 30 minutes before you want to serve it so it has time to soften and get juicy. Thanks for the inspiration Georgie, as always.
Note: make sure you get really good quality, freshly ground sumac for this. If your sumac has been sitting in the cupboard for a while, you won’t get as much zing!
Photography: Safia Shakarchi
½ small head of white cabbage
1 large onion
1 large apple
3 tsp sumac
Juice of 2 lemons
Extra virgin olive oil (I love Two Fields)
1tsp flaky sea salt
Finely shred the cabbage and onion, ideally using a mandolin (being very careful with your fingers) or with a sharp knife. Toss them together into a big serving bowl.
Core your apples and julienne them – that’s just the fancy term for cutting them into really thin matchsticks. Add them to the bowl and squeeze over the lemon juice to prevent them from browning.
Pour over a really generous glug of your best olive oil, the flaky sea salt, a good grind of black pepper and 2tsp of sumac. Toss everything really well and set aside for at least 15 minutes, or ideally 30 minutes.
When you’re ready to serve, add in the mint leaves and mix to combine. Finish with the remaining 1tsp sumac sprinkled on top.