Brings texture and freshness to summer barbecues and grilled meat.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
In a large mixing bowl, add the mustard, vinegar and creme fraiche. Season with salt and pepper and mix well.
Finely slice the cabbage and scallions, and toss with the creamy mustard dressing. Mix through the poppy seeds and adjust the seasoning to your taste—you might like it more creamy, acidic, salty or peppery, trust your instinct here!
Serve as a salad, with your favourite grilled meat, or these pork patties.