Diane lived in County Mayo a few years back and worked with the locals protesting a pipeline being constructed by Shell Oil. The name of the group was Shell to Sea . She said this “slaw” of sorts is something they used to make at the Solidarity Camp out of the available fresh vegetables. The leftovers they would frequently make into a sandwich with “crisps” or what we would call potato chips, for a little added crunch.
While I have not tried the slaw in this form I did do a side by side comparison using two different types of vinegar. Since Diane didn’t specify what kind they used at the camp, I assume it was whatever they had on hand, I decided to do a little taste test of my own trying one with apple cider and another with white wine. I had my dinner guests be the judges and the overwhelming choice was in favor of the white wine vinegar version. Feel free to try both slaws for yourself and decide.
1 red beet, peeled and grated
1 small head of green cabbage, grated
4 or 5 carrots, peeled and grated
1 turnip, peeled and grated
White Wine Vinegar
Salt and Pepper
Combine the grated vegetable in a bowl. Add enough olive oil and white wine vinegar to get to a good slaw consistency, enough to hold it together and soften the cabbage and stir. Season with salt and pepper to taste. Refrigerate until ready to serve.
Cook’s Note: The vegetable can be grated using the grater attachment on a food processor to cut prep time down considerably.