Winter vegetable coleslaw
- January 2011
- Serves 6
- Takes 15 minutes to make, plus overnight marinating
This coleslaw recipe is made with seasonal winter vegetables. It’s a simple side dish to serve as part of a large meal.
- 16.4g (4g saturated)
- 7.9g (6.8g sugars)
- 1 small fennel bulb, grated or finely sliced on a mandoline
- 2 carrots, shredded on a mandoline or in a food processor
- ½ white cabbage, cored and finely shredded
- 1 small red onion, finely sliced
- 200ml white wine vinegar
- 2 tsp caraway seeds
- 100g mayonnaise
- 100g soured cream
- Place all the vegetables in a large bowl and add the white wine vinegar and 200ml cold water. Cover with cling film, then leave to marinate overnight.
- The next day, place a small frying pan over a medium heat. Add the caraway seeds and toast for a few minutes until starting to turn golden brown. Place the toasted seeds in a pestle and mortar and pound until you have a coarse mixture.
- Drain and squeeze out the excess juice from the marinated vegetables. Transfer to a dry bowl, then toss with the mayonnaise, soured cream and the ground toasted caraway seeds. Season to taste, then serve.
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