‘Strayla day is all about the BBQ. Nothing stirs up a sense of national pride like the waft of sausages sizzling and onions frying. It's a day steeped in nostalgia, as we recall the summers of our youth and marvel at how far we have come from the days of Grandma’s horrifying beetroot jelly and onion in vinaigrette.
I am a big believer that history and contemporary life can go hand in hand and have subsequently tarted up the once dowdy coleslaw beyond recognition. Notably absent of thick mayonnaise and grated carrot, I am not even sure if the presence of cabbage is enough to qualify it as a slaw. Either way the moreish texture and refreshing flavours are what I am after; so in the spirit of a true blue Aussie sheila I do as I please.
Crunchy lemon hazelnut and chive coleslaw.
1/2 cup blanched hazelnuts
1 clove of garlic (crushed)
Finely grated rind of 1 lemon
1 tsp olive oil
Sea salt and black pepper
¼ cup chopped chives
¼ cup chopped parsley
Juice of 1 lemon
3 Tbs olive oil
First make the nut crumble by chopping the nuts and then mixing through the garlic, teaspoon of oil, lemon rind, salt and pepper to taste.
Toast the seasoned and coated nuts in a frypan over medium heat until lightly golden and irresistibly aromatic. Resist the urge to nibble some, and place to one side to cool while you get on with the rest.
Using a mandolin slicer for preference, shave the cabbage into a lump of fine strands. Add the herbs, lemon juice and olive oil and mix well to ensure and even distribution.
Sprinkle the cooled nuts on top and toss lightly.