Winter Slaw Recipes

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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

DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD



Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad image

A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)

Provided by French Tart

Categories     Salad Dressings

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/2 medium red cabbage, finely shredded and outer leaves trimmed
2 green apples, cored and thinly sliced
4 carrots, peeled and grated
1/2 small red onion, peeled and thinly sliced
2 tablespoons Dijon mustard
1 garlic clove, peeled and finely minced
1 teaspoon caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
1/2 cup finely chopped pecan nuts
parsley, for garnish
1/2 cup semi- dried cranberries
1/2 cup finely chopped walnuts
1 raw beetroot, finely grated

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.

Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3

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