Back in London, whenever M and I, wanted a burger, and couldn’t be bothered to make it ourselves, we would usually go to Gourmet Burger Kitchen. It was one of the first places I came across that served a low carb friendly burger, aka ‘bun less burger’ or in GBK lingo ‘go naked’. A lot of places have now caught on to the low carb, shall we call it, movement, but back in the late noughties when I started eating LC not many places catered for it.
So when I did come across places which did, they automatically went straight on the list of favourite places to eat. Luckily, there is much more choice now making it easier to go out for a meal nowadays.
Anyway, back to GBK and their low carb option. They replace the bun with a no-mayo slaw, or homeslaw (NZ lingo, I believe) and it is delicious. Not that I don’t like a portion of the traditional cabbage-carrots-mayo coleslaw, but compared to that, the homeslaw is very refreshing.
So I made a note of the ingredients and went home to make my own version, which has developed over time, and now includes different herbs and a lemon vinaigrette dressing.
Yields: 6-8 servings
1/4 small red cabbage
1/2 small green cabbage
1 carrot (medium)
4 spring onions
1 small handful of fresh mint
1 small handful of broad-leaf parsley
100ml (1dl) lemon juice
100ml (1dl) olive oil
zest of 1/2 lemon
black pepper to taste
Mix together the ingredients for the dressing so the flavours can develop. Remove the outer leaves of the cabbage and peel the carrots and cut of the end. Grate or thinly slice and transfer to a bowl. I use my beloved Kitchen Aid to grate the cabbage and the carrots but you can also slice it thinly, if you prefer.
Trim of the roots and the top of the spring onions, cut into fine slices and add to the bowl. Chop the herbs finely and transfer the bowl. Mix well. Pour the dressing over and toss to combine.
You can either serve it straight away or prepare 2-4 hours before serving for a slightly more pickled version. Both of them are delicious!