Our red summer slaw is a crisp and refreshing side dish; we serve it with our Bella burger and it makes a great accompaniment to grilled meats. Perfect then, for the bank holiday weekend and what remains of BBQ season!

Coleslaw is a traditional side salad of shredded raw cabbage, often dressed with a vinaigrette or mayonnaise, that orginated in the Netherlands in the mid-1700s. The name coleslaw is an Anglicisation of the Dutch name “koolsla” (“cabbage salad”) with "cole" coming from the Latin word for cabbage, colis. Coleslaw has been interpreted and developed in many different ways, with the only key ingredient being raw cabbage; in the UK and USA a mayonnaise dressing is often used whilst countries to the east of the Netherlands tend to use a vinaigrette.

As it makes such a good side dish to serve at BBQs and can be prepared in advance and chilled, we asked the Bella’s Head Chef Patricio Filipe to share his red summer slaw recipe so that you can make it at home, and enjoy it beyond your visit to the Bella:

Ingredients

• 100g finely shredded red cabbage
• 100g finely sliced red onion
• 100g finely shredded beetroot
• 70g chopped chervil
• Salt and pepper
• 100g crème fraiche
• 100g mayonnaise

Method

• Mix the shredded cabbage, red onion and beetroot together.
• For the dressing, combine the crème fraiche, mayonnaise and then add the chopped chervil.
• This summer slaw can be served with or without the crème fraiche mayonnaise (it is pictured here without) – if serving with then simply mix in enough of the crème fraiche mayonnaise to gently bind the shredded vegetables – it should be light and fresh.
• Season with salt and pepper, and serve.