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Winter vegetable coleslaw

Name: Winter vegetable coleslaw
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: American recipes
Ingredients: 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

Published: 31 Dec 10
Updated: 18 Mar 24

This coleslaw recipe is made with seasonal winter vegetables. It’s a simple side dish to serve as part of a large meal, or at your festive buffet table on Boxing Day.

Easy
January 2011

Test kitchen approved

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, or at your festive buffet table on Boxing Day.

Nutrition: per serving

Calories: 190kcals
Fat: 16.4g (4g saturated)
Protein: 2.4g
Carbohydrates: 7.9g (6.8g sugars)
Salt: 0.2g

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Ingredients

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

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Method

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.