I just came back from a lovely holiday in Dubai, where I spent most of my days lunching and dining with old friends. After having spent over 9 years there, I have to admit, there are many things I have missed despite the fact we now live in a beautiful part of the world. So my husband, the kids and I knew exactly what we wanted to do, who we wanted to see, and what/where we wanted to eat, which brings me to today’s recipe.
This coleslaw is served as a side on many plates served at The Hampton’s Cafe, a lovely lunch spot, which has now opened up many more across Dubai. It was my absolute go-to place for lunch with the girlfriends and fam for years because the food is delicious, made with carefully chosen ingredients, and the staff – like in many places in Dubai – is just so nice. Oh – and by default, they serve all their coffees with some of the best French-style macaroons I have ever tasted. The menu is American and inspired a lot by the East Coast – but it is also mixed with more exotic dishes and has several vegetarian options. In the 10 days spent in the city, I think we lunched there 4 times – if you are ever in the Emirate and looking for a good spot for lunch, do try it.
This coleslaw is my recreation of the original, so not exactly the same but just as good. I usually steer clear from creamy dressings, but this one is definitely worth trying if you want to get a really delicious traditional coleslaw.
Ingredients
- 1/2 head of a large green/white cabbage, sliced thin (or 1 small)
- 1 carrot, grated
- 1 Granny Smith apple, peeled and grated (optional – the original doesn’t have it but trust me, it’s good)
- Juice of 1/2 big lemon (or 1 small)
- 1/2 tsp salt
- 1/3 cup dried cranberries or raisins
- 1/3 cup pecan halves, roasted
The dressing
- 1/3 cup/125 ml creme fraiche or buttermilk
- 1/3 cup mayo (you could use vegenaise)
- 2 tbsp cider vinegar
- 1 tsp mustard
- 1 tbsp maple syrup
- 1/2 tsp celery salt (you could also swap for a pinch of salt + 1/2 tsp celery seeds/2-3 tbsp very finely chopped celery)
- 1/2 tsp caraway seeds (optional – Hampton’s doesn’t put any, but I love the addition of caraway seeds in coleslaw)
- Freshly ground pepper
Instructions
- Toss the cabbage, carrot, apple and cranberries into a large salad bowl. Season with lemon juice and salt. Mix well.
- In a small bowl, mix in all the dressing ingredients until smooth
- Pour half the dressing into the bowl and tos well, adding more to achieve the dressing to salad ratio you are after. The one at Hampton’s was very creamy so I use most of it. Cover and refrigerate until ready to serve.
- Add pecans on top before serving.
