Winter Coleslaw Recipes

WINTER SLAW

Steps:

• Shred the cabbage, sprouts, carrots and fennel using the julienne attachment on a food processor or on a mandoline. (If you don't have a food processor or mandoline, use a sharp knife to finely slice the vegetables into matchsticks.) Combine in a large serving bowl and set aside.
• In another bowl, whisk together the mustard, clementine zest and juice, crème fraîche, olive oil and chopped herbs until you have an emulsion, then season to taste. Pour the vinaigrette over the sliced veg and, using your hands, toss well to coat. Drizzle with a little more oil and serve with cold meats and fish.

WINTER SLAW

Steps:

• With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the slaw to moisten it well. Add the cranberries.
• Shave the Parmesan in big shards with a vegetable peeler, add it to the salad and toss well. Check for seasonings and serve cold or at room temperature.

EASY HEALTHY WINTER COLESLAW

Steps:

• Begin by pouring the slivered almonds into a dry skillet. Turn heat to medium and toast the almonds for a few minutes. Move the almonds around so they don't burn. As soon as the almonds begin to change colour, remove the almonds from the skillet to a wide, shallow bowl to stop them from continuing to toast. Allow the almonds to cool completely.
• In the meantime, whisk together all of the dressing ingredients. Set aside.
• Add the coleslaw mix, cranberries, parsley, and cooled almonds to a large salad bowl. Toss to combine.
• Pour half of the dressing over top and toss. Plate the salad and serve the remaining dressing on the side for everyone to add a little extra if they want it.

THE BEST WINTER VEG COLESLAW

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.

CHRISTMAS SLAW

Steps:

• Peel strips from the carrots using a vegetable peeler, then mix with the other salad ingredients in a large bowl. Combine all the dressing ingredients in a jam jar, season, then put the lid on and shake well. Toss through the salad when you're ready to eat it. The salad and dressing will keep separately in the fridge for up to four days.

DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD

Steps:

• Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
• Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
• One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
• Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
• This coleslaw can also be garnished with finely chopped parsley, for extra colour.