King Slaw

Like coleslaw? Love King-Slaw.

The traditional shredded root and leaf salad is always good, but every now and then you need something that hits a little harder, leaves a kick on the tongue. It works like this.

A handful of currants, dunked into a spoon of good vinegar. Why currants? Because the cupboard was bare of sultanas, of course. Finely grated carrot. Cabbage, shredded as finely as is humanly possible. White cabbage, of course, or green if like me it's what you have sitting in the fridge. And then the Kingdom:

• A spoon of mustard. Colemans, if you can. If not, anything yellow.
  
• A half spoon of hot curry powder. Or less. Enough for a zing and no more - don't break the slaw!
• A small spoon of runny honey. Greek, if you please.
• Salt, pepper (freshly ground), and
  
• big spoons of mayonnaise. Enough to juice it up.
  

Add to that a handful of pine kernels, mash it all together, and leave to relax. A good slaw has sat for some time - overnight may be better, if you're in no rush.

And that's it. Take a plate and lay down the slaw. Sprinkle with paprika and curry powder, and drizzle with anything fancy-looking (oil works). There it is - King Slaw, fit for the proverbial.