Christmas Slaw Recipes

FESTIVE HOLIDAY COLESLAW SALAD

Steps:

• To make the marinade, combine the grated ginger with the orange juice, lemon juice, vinegar, maple syrup, oil, ½ teaspoon of salt and a good pinch of pepper. In a large bowl combine the cabbage, sprouts and cranberries, pour in the marinade, stir thoroughly and refrigerate for 4-8 hours (see Notes). Stir the mixture occasionally.
• Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a medium sized baking sheet with parchment paper and set aside.
• In a bowl combine the pecans with 2 tablespoons of the maple syrup and 1/3 teaspoon of salt, stir thoroughly until the pecans are completely coated in the mixture, spread on top of the baking sheet in a single layer and roast for 10 minutes (do not allow the pecans to brown too much). Remove from the oven and leave to cool for a minute. Then either toss into the salad or allow to cool completely and add later (you can roast the pecans the night before).
• Serve the coleslaw with freshly chopped cilantro. Adjust the seasoning, and add more oil and/or lemon juice before serving if needed.

CHRISTMAS COLESLAW RECIPE

Steps:

• 1. Soak the shredded cabbage in cold water and refrigerate for two hours, then drain well. 2. In a large bowl, whisk the olive oil, vinegar, mustard, maple syrup, ginger, sea salt and pepper. Whisk in the white wine to lighten. 3. Add the cabbage, beetroot, radish and rocket and lightly toss. Scatter with pomegranate seeds and return to the fridge to stand for one hour (or bit more or less) before serving.

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.

CHRISTMAS COLESLAW

Steps:

• Mix the green cabbage, red cabbage, onion, green bell pepper, red bell pepper, and grated carrots in a bowl. In another bowl, whisk together the mayonnaise and vinaigrette until combined. Pour the dressing mixture over the vegetables and mix gently. Cover the bowl and refrigerate the salad for 4-8 hours. Stir before serving.

COLOURFUL CHRISTMAS SLAW

Steps:

• If you get a whole cabbage, cut it into quarters and grab one for the salad. Do whatever you want with the rest.
• Grate the cabbage.*
• Grate the pear. You can grate the whole pear as is, no un-stoning necessary. I'm serious.
• Grate the carrot.
• Dice up the bell pepper and chop the spring onion.
• Throw everything into a bowl, add the walnuts and raisins.
• Get a small bowl, add the mustard, maple syrup, olive oil and vinegar. Give it a good whisk and taste test. If you like it mix it with the salad.
• Add some salt, pepper and perhaps a little more vinegar - adjust to your taste.
• Congratulations, the salad is ready!

CHRISTMAS COLESLAW

Steps:

• In a large bowl, combine coleslaw mix, apple, almonds and cherries; toss to combine. In a small bowl, whisk mayonnaise, milk, applesauce, salt, paprika and pepper until blended. Pour over coleslaw mixture; toss to coat. Gently stir in mandarin oranges. Refrigerate until serving.

CHRISTMAS COLESLAW

Steps:

• Combine cabbages, cranberries and onions in a large bowl.
• Whisk together oil, juice, salt and pepper. Stir in cilantro.
• Pour over cabbage mixture and toss.
• Refrigerate 24 hours before serving.