Winter slaw

  • Portion size: Serves 8-10
  • Ready in 20 minutes
  • Difficulty: easy

This winter coleslaw is a great side dish recipe to have in your repertoire over the Christmas period.

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

Ingredients

  • ½ white cabbage
  • 100g brussels sprouts, cleaned
  • 2 medium carrots, peeled
  • 1 fennel bulb
  • 2 tbsp wholegrain mustard
  • Grated zest and juice of 1 clementine
  • 200ml crème fraîche
  • 4 tbsp extra-virgin olive oil, plus extra to serve
  • Small bunch each of fresh mint and dill, chopped
adslot-recipe-3
lock
Join Extradelicious to unlock Cook Mode

Method

  1. 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.
  2. 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.
  • Recipe continues after advertising adslot-recipe-4
  • Nutrition

    • 145kcals Calories
    • 13g (6.1g saturated) Fat
    • 1.9g Protein
    • 4.9g (4.7g sugars) Carbs
    • 2.9g Fibre
    • 0.2g Salt

    For 10 servings

    Make Ahead

    Make the coleslaw and dressing but leave out the fresh herbs, then store in separate airtight containers for up to 3 days. Before serving, add the herbs to the dressing and continue as in step 2.

    adslot-recipe-5

    Rate and review

    Rate

    Leave a comment, question or tip

    adslot-recipe-6
    2

    Recipes left this week.


    Go unlimited for £4.99 /month, plus enjoy:

    • Access to 9000+ recipes
    • Distraction-free browsing
    • Cook Mode & more
    ×