This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

European Coleslaw with watercress & baby peas

Food

You guys might recall last year I made a bit of a cameo for Tasty Tuesday in April, where I shared my love of a good, robust, flavoursome salad. So, when 2014 rolled around and my trusty offsider Lisa Marie suggested I back it up with a second series of ‘Salad Queen’… well, I just couldn’t refuse. I REALLY love a good salad!

4th February, 2014

Prepping the peas, the star ingredient in this coleslaw! White bowl hired from The Establishment Studios , timber plate from  The Woodsfolk. Photo Eve Wilson, recipe and styling Lucy Feagins / The Design Files.

European Coleslaw ingredients ready to go! Plate hired from The Establishment Studios. Photo Eve Wilson, recipe and styling Lucy Feagins / The Design Files.

European Coleslaw with red and green cabbage, watercress, pink radishes, parmesan and baby peas. Props by The Establishment Studios. Photo Eve Wilson, recipe and styling Lucy Feagins / The Design Files.

Lucy Feagins
Tuesday 4th February 2014

SO this month I hope you’ll humour me, as I share four more simple salads I love to make at home. We’re kicking off the series with this new-ish one I have recently concocted, inspired by a classic meal I love at one of my fave Melbourne restaurants – City Wine Shop (you know, on Spring st, next to The European). The Wine Shop serve a green coleslaw style salad with baby peas, quite similar to this. I love it so much, I invented my own version.

I’m quite partial to a salad with a bit of crunch. This one presents an unexpectedly brilliant flavour combination – peppery watercress and sweet baby peas. The inclusion of peas may seem odd in a cold salad, but in fact these are the star ingredient! Their bright sweetness is the ideal complement to the bitter watercress leaves, they just work so well together. The parmesan really rounds the dish off perfectly – make sure you stir it right through the dish, rather than just sprinkling on top.

Please note, I’m no food stylist (although I do try!), and in shooting this series we learned quite quickly that there really is nothing photogenic about creamy salad dressing, no matter how delicious it is! For this reason, our photograph above shows the dressing served on the side – for aesthetic reasons only! Before you serve your own version, do stir the dressing right through… and don’t waste a drop!

This salad is super versatile, it’s great served with crumbled chicken schnitzel (just as they do at The Wine Shop), or with a juicy lamb cutlet, or a fillet of fresh fish. Oh Gawwwdd, I’m making myself hungry.

Ingredients (serves 4 as a side dish)

For the salad

¼ red cabbage

¼ green cabbage (a slightly softer leaved, ‘frilly’ edged green cabbage works better than a very hard white-ish one, if you can find one.)

5 small pink radishes

1 generous bunch watercress

75g strong flavoured Italian parmesan / reggiano cheese

Half a cup of sweet baby peas (either fresh or frozen is fine!)

For the dressing

3 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

2 teaspoons mayonnaise (Best Foods is best!)

1 teaspoon tahini

2 pinches of ground nutmeg

Salt and pepper to taste

Method

Firstly, cook your peas. Whilst fresh peas are delicious, let’s face it, shelling peas is not exactly a weeknight activity, so if you’re pressed for time it is perfectly fine to use frozen baby peas. (baby peas, along with broad beans, seem to be the only vegetables that truly taste just as good after freezing as they do fresh!). Boil a small saucepan of water, and once it’s bubbling add the peas. They’ll be cooked when they’re vibrant green and float to the surface – frozen peas will be done in a flash, fresh peas will take a little longer. When cooked, immediately drain and run under a cold tap to stop them cooking.

Slice up both cabbages very finely.

Wash the watercress thoroughly, then spin / dry as best you can to avoid adding too much water to the salad. The watercress takes a little bit of ‘weeding’ before you add it to the salad – try and pluck out the very thick stems and any ratty leaves by hand, but you can leave the finer stems in.

Scrub and slice your radishes as thinly as you can into little discs. Grate your parmesan very finely.

For the dressing, simply combine all dressing ingredients, tasting as you go. I am quite generous with the nutmeg as I feel it adds a fantastic depth to this dressing. If you have one, use a bar mix (I think other people call it a ‘stick blender’!?) to whizz up the salad dressing. If not, chuck it all in a screw-top jar and shake vigorously!

Pop all your vegetables in your serving bowl, add dressing, mix and serve immediately. Being quite leafy, this salad doesn’t keep well once dressed, so if it looks like you’ll have a lot leftover, pop some aside before you add the dressing, and save some dressing too. It’ll make a great lunch the next day.

View Comments

Similar Stories

Food

Clem Day's Brown Butter Vanilla Cake Filled With Chocolate Sour Cream Ganache And Boozy Blackberries

The final part in our series of spring feast recipes with Clem Day – this decadent layer cake is a total knockout!
Clementine Day

Food

Two Super Simple, Hearty Vegetarian Spring Dishes From Clem Day!

Clem Day aka Some Things I Like To Cook shares her easy peasy recipes for a charred cabbage in brown butter with toasted hazelnuts, and a sp...
Clem Day

Food

Clem Day's Anchovy Roast Chicken With Salsa Verde And Lemony Aioli

The creator of Some Things I Like To Cook shares the start of a three-part spring feast!
Clementine Day

This Week

Homes

A Cheerful Beachside Retreat

Virginia Morris' colourful 1980s Anglesea home, located just 100 steps from the beach!

Architecture

An Elwood Bungalow That Draws From Within

A innovative extension around a circular garden creates an inward focus to this California bungalow extension by Rob Kennon Architects.

11 Brilliant Lighting Designs That Will Light Up Your Life!

From delicate frosted tubes to sculptural glass chandeliers, these are the finalists in the Lighting Design category of The Design Files + L...

Interiors

A Curvaceous + Calm Edwardian Home Renovation

Working within the exisiting footprint, CJH Studio transformed this Melbourne home with smart planning and minimalist interiors.

Interiors

The Timeless Update Of A 1950s Portsea Beach House

Pipkorn Kilpatrick improve the flow and functionality of this 1956 home originally designed by Robin Boyd, ensuring its legacy remains in ta...

Shopping

The New Ceramics Studio Built On Centuries Of Inherited Knowledge

The debut collection from new ceramics studio House Editions by Claudia Lau brings porcelain bowls, plates and vases in experimental glazes

14 Brands Making Waves With The Wiggly Trend

From undulating limestone vases to wiggly steel coat-stands, here are 14 wavy furniture pieces and homewares we love!

Architecture

A Grecian-Inspired Update For A California Bungalow

Alcorn Middleton update a 1980s family home with arches, white-washed columns and a inspired by quintessential Santorini architecture.
2.37

Interiors

YSG Studio Brings 'Afternoon Delight' To This Dreamy Kitchen Design for Laminex

We take a closer look at YSG Studio's stunning new collaboration with Laminex!

Creative People

The Trailblazing Couple Behind Brisbane's New Indigenous Art Centre

Amanda Hayman and Troy Casey are the entrepreneurial couple behind Brisbane's most exciting new art gallery and retail space!

News

A Lifetime Of Mim Design Projects In One Book!

‘Works’ is a tome celebrating 21 years of Miriam Fanning’s sophisticated interiors + architecture practice.
Sasha Aarons

Architecture

A Minimalist, Semi-Prefabricated Beach House

Architect Hannah Tribe of Tribe Studio developed a prototype for a partially prefabricated kit home for her own family beach house in Bundee...

Architecture

A Mid-Century Reimagining Of A Bells Beach Home

Bones House by Lachlan Shepherd Architects is a mid-century inspired makeover of a brick veneer home facing Bells Beach.
36.05

Podcast

Dinosaur Designs Co-Founder Louise Olsen On Building An Iconic Australian Brand, On TDF Talks

Lucy Feagins talks to the legendary designer and artist about building an iconic Australian design brand.

Interiors

A Dreamy Seaside Artist’s Studio On A 19th Century Farm

Watts Studio and Amiconi Architect collaborate on a new artist's studio on historic Spray Farm on the Bellarine Peninsula. It's a work of ar...

Similar Stories

Food

Clem Day's Brown Butter Vanilla Cake Filled With Chocolate Sour Cream Ganache And Boozy Blackberries

The final part in our series of spring feast recipes with Clem Day – this decadent layer cake is a total knockout!
Clementine Day

Food

Two Super Simple, Hearty Vegetarian Spring Dishes From Clem Day!

Clem Day aka Some Things I Like To Cook shares her easy peasy recipes for a charred cabbage in brown butter with toasted hazelnuts, and a sp...
Clem Day

Food

Clem Day's Anchovy Roast Chicken With Salsa Verde And Lemony Aioli

The creator of Some Things I Like To Cook shares the start of a three-part spring feast!
Clementine Day

The Design Files acknowledge the traditional custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers and creative business owners are encouraged to submit their projects for coverage on The Design Files – we would love to hear from you.

Please email us here.