Winter rainbow coleslaw
This recipe is just a guide – use whichever vegetables you have to hand and dressing quantities that suit your taste. This is a great way to use up those winter veg that might otherwise hang around in the fridge too long, and keeps well in the fridge for a couple of days. Eating them raw makes a refreshing change, too. The rainbow colours are pretty, and the salad looks stunning served in a bowl lined with the beautiful outer leaves of a large January King cabbage, which are sea green fringed with purple.
Recipe: Winter rainbow coleslaw.pdf
white cabbage or green cabbage
your choice of root vegetables: swede, turnip, parsnip, celeriac, carrot, beetroot
red onion and/or shallots
good olive oil
mustard – smooth and/or grainy
cider vinegar and/or freshly squeezed lemon juice
a few chilli flakes (optional)
chopped fresh herbs, eg parsley, lovage, dill, chervil (optional)
a little sugar or honey (optional)
salt and pepper
- Peel the vegetables and cut them into very thin matchsticks. If you have a mandolin or processor with a julienne attachment, by all means use it. Or you could coarsely grate the root vegetables and slice the others thinly. Otherwise take the opportunity to practise your knife skills!
- Toss the vegetables with the dressing ingredients of your choice, tasting as you go. It will need plenty of salt and plenty of zing, with a good mustard kick. Adding yoghurt will give it a creamy consistency. Let sit for at least an hour before serving.