Jamie Oliver Winter Cole Slaw Recipes

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DELICIOUS WINTER SALAD



Delicious winter salad image

This is really nice served with a simple pasta, with leftover cold meats, in a sandwich or with a simple jacket potato and knob of butter. Any leftovers can be kept in the fridge then served as a really posh coleslaw.

Provided by Jamie Oliver

Categories     Sides     Jamie Magazine     Vegetables     Aussie Christmas     Christmas     Vegetable sides

Time 35m

Yield 6-8

Number Of Ingredients 13

½ a red cabbage
½ a white cabbage
2 large carrots
4 spring onions
a few shoots from winter cabbages, such as kale or cavolo nero, optional
300 ml milk
4 anchovies, from sustainable sources
6 cloves of garlic
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 handful of mixed seeds, such as poppy, sesame and sunflower
½ a bunch of fresh mint, (15g)

Steps:

  • Quarter and finely shred the cabbages, peel and finely slice the carrots, and trim and finely slice the spring onions.
  • Place in a large bowl and if you're lucky enough to have any other interesting winter cabbages leaves, you can add those into the mix too.
  • Put your milk in a pan on a medium heat with the anchovies. Peel and add the garlic, then bring to a simmer.
  • Let it cook for 10 minutes until the garlic cloves are soft, then pour everything into a liquidiser.
  • Add the vinegar, oil and mustard and blend for a few minutes, then stop and have a taste. You want it to be quite acidic, but if it's too acidic add a bit of oil for balance.
  • Add good pinches of sea salt and black pepper, then pour it over the sliced veg.
  • Use your hands to toss and dress everything and get everyone around the table.
  • Heat the seeds in a dry pan for a few minutes until warm, then scatter them over the salad. Pick and tear over your mint leaves, then eat it immediately.

Nutrition Facts : Calories 205 calories, Fat 16.2 g fat, SaturatedFat 2.7 g saturated fat, Protein 5.9 g protein, Carbohydrate 11.6 g carbohydrate, Sugar 9.8 g sugar, Sodium 0.7 g salt, Fiber 4.5 g fibre

THE BEST WINTER VEG COLESLAW



The best winter veg coleslaw image

Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I've used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it's also healthier.

Provided by Jamie Oliver

Categories     Sides     Jamie at Home     Vegetables     Dinner Party     British     Vegetable sides

Time 20m

Yield 6

Number Of Ingredients 13

2 carrots, different colours if you can find them
1 bulb fennel
3-4 radishes, use at least two out of this, the beetroot, celeriac and cabbage
1 light-coloured beetroot, use at least two out of this, the radishes, celeriac and cabbage
½ small celeriac, use at least two out of this, the radishes, beetroot and cabbage
400 g red and white cabbage, use at least two out of this, the radishes, beetroot and celeriac
½ red onion
1 shallot
1 lemon
extra virgin olive oil
250 ml yoghurt
2 tablespoons mustard
1 handful fresh soft herbs (use mint, fennel, dill, parsley and chervil)

Steps:

  • Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
  • Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
  • Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
  • In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
  • Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
  • Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

Nutrition Facts : Calories 103 calories, Fat 4.3 g fat, SaturatedFat 1.4 g saturated fat, Protein 4.5 g protein, Carbohydrate 12.1 g carbohydrate, Sugar 11.1 g sugar, Sodium 0.94 g salt, Fiber 4.8 g fibre

COLESLAW KIMCHI



Coleslaw kimchi image

A delicious take on classic coleslaw but without the mayonnaise and with more of a kick to it. Goes perfectly with a piece of grilled fish or meat, on your sandwich or as a side dish. Together with a few green leaves and some veg the coleslaw is quickly transformed into a filling salad.

Yield 4

Number Of Ingredients 10

600g white cabbage
200g leek
100g carrot
2 tablespoons gochugaru (Korean chilli powder)
1 teaspoon grated garlic
1 teaspoon grated ginger
1 tablespoon distilled vinegar (12%)
2 tablespoons sesame oil
1-2 teaspoons salt
½-1 tablespoon granulated sugar

Steps:

  • HowToStep
  • Trim, then shred the white cabbage, leek and carrot, then mix together in a bowl.Add the remaining ingredients and mix - it can be eaten straight away and will keep fresh in the fridge for 1 week.

Nutrition Facts : Calories 122 calories, Carbohydrate 12.3 g carbohydrate, Fat 7.5 g fat, Fiber 5.6 g fibre, Protein 3.3 g protein, SaturatedFat 1.1 g saturated fat, Sodium 1.1 g salt, Sugar 11.8 g sugar

JAMIE OLIVER WINTER COLE SLAW



JAMIE OLIVER WINTER COLE SLAW image

Categories     Salad     Vegetable     Side

Yield 6 servings

Number Of Ingredients 15

2 carrots, different colours if you can find them, peeled
1 bulb fennel, trimmed
3-4 radishes
1 light-coloured beetroot, peeled
1/2 a small celeriac, peeled
14oz red and white cabbage, outer leaves removed
1/2 red onion, peeled
1 shallot, peeled
1 lemon
Extra virgin olive oil
A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
1 cup yoghurt
2 tablespoons mustard
Sea salt
freshly ground black pepper

Steps:

  • 1. Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. 2. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. 3. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. 4. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like. Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

ASIAN STYLE DRESSING- FROM JAMIE OLIVER'S WINTER SALAD WITH DUCK



Asian Style Dressing- from Jamie Oliver's Winter Salad With Duck image

This is a dressing recipe from the new Food Network show Jamie at Home. They didn't list the recipe on Food Network's site, so I'm putting it here for safe keeping. I find it tastes really fabulous over long thin slices of grated carrots as a carrot salad.

Provided by Piaqua

Categories     Salad Dressings

Time 5m

Yield 1/3 cup, 4 serving(s)

Number Of Ingredients 9

4 tablespoons lime juice (or the juice of 2 limes)
4 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon unrefined sugar
1 small chile
1 small garlic clove
4 scallions (top half only)
1 tablespoon cilantro (or (to taste)

Steps:

  • Juice two limes into a bowl big enough for you to whisk your dressing.
  • Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.
  • Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing.
  • Whisk together.
  • Finely chop the scallion tops and cilantro and stir into dressing.

Nutrition Facts : Calories 150.4, Fat 14.7, SaturatedFat 2, Sodium 255.4, Carbohydrate 5, Fiber 0.7, Sugar 2.3, Protein 1.1

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