RECIPE: Middle Eastern Coleslaw

April 7, 2011

Just as it’s important to eat healthily, it’s also important to take time out for the things you enjoy. If you’re on a diet of restriction, rather than a healthy lifestyle plan, the tendency to binge when all is said and done can be overwhelming.

If you enjoy a beer or wine, treat yourself by drinking in moderation rather than during a six hour session on the weekend. When selecting your beverage (and food) of choice, look for organically produced. Serve up this summer favorite, Middle Eastern Coleslaw, courtesy of Aussie chef duo Ryn and Cordie who recently released their new book Ryn and Cordie – in Search of the Perfect Partner, in which they match the ideal wine or beer to their recipes. Enjoy!

Middle Eastern Coleslaw

Serves: 4


¼ sugar loaf cabbage
1 red onion, finely sliced
1 bunch coriander, chopped
1 bunch flat leaf parsley, chopped
½ cup sultanas
½ cup pine nuts, toasted
2 tbsp sumac
Zest of 1 lemon
2 lemons, juiced
50ml olive oil

Salt and pepper to taste


  1. Finely shred the cabbage, the finer the better.
  2. Place cabbage, onion, coriander, parsley, sultanas, pine nuts, sumac and lemon zest in a large bowl and mix to combine.
  3. Mix the lemon juice, olive oil and salt and pepper. Drizzle over the salad and mix well.


Marsanne goes exceptionally well with any Middle Eastern style dish. A straight Marsanne is a little elusive, at it’s usually used as a blending grape, but it’s worth the search! Try the Goulburn Valley.


Recipe courtesy of Ryn and Cordie from their new book Ryn and Cordie – in Search of the Perfect Partner.

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