Colourful Christmas Slaw Recipes

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!

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

COLORFUL COLESLAW

Steps:

• Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.

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.

SWEET & SOUR RAINBOW SLAW

Steps:

• Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
• To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.