Irish Cole Slaw
1 Small, hard, red or white cabbage, or 1/2 each
2 Eating apples or well-ripened Bramleys
2 tb Raisins
4 tb Clear runny honey
1 tb Cider vinegar
Good bunch of chives, to taste
Sea salt and freshly ground
Black pepper
Discard any tatty outer leaves from the cabbage, then quarter it and remove the core. Shred the rest very finely and put into a large bowl. Peel and soarsely grate the apples and add to the bowl with the raisins, honey and vinegar (measure the honey with a heated spoon and warm it slightly if it doesn't run easily). Mix well, chop the chives finely with sharp scissors and add to the bowl with a good seasoning of sea salt and freshly ground black pepper. Mix well, cover and leave in a cool place for an hour or two so that the flavours can blend. Mix again and check the seasoning before serving.
Serves at least 8.
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