In this coleslaw recipe, the salty role is played by capers. Aren't they just lovely little balls of brine-y goodness? The capers are incorporated into a mayonnaise that dresses this coleslaw; they are subtle but essential overall. And the black pepper is cracked extremely generously over the top.
To make the dressing, use a food processor or blender. Whizz up one egg with two teaspoons of drained capers and one tablespoon of white wine vinegar. Then add a third of a cup (60 ml) of mild oil through a hole in the lid while the motor runs. Serve the dressing mixed with a coleslaw mixture of cabbage, cucumber, and celery leaves. Add lots of pepper, but probably no salt since the capers are salty enough.
This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making pumpkin and goat's cheese pizza from Modern Classics 1. Visit the others in my blogging group to see if they liked the recipe: Margaret from Tea and Scones, Gaye from Laws of the Kitchen, Kayte from Grandma's Kitchen Table, and Chaya from Bizzy Bakes.
Do you like salt or pepper or both?
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