Winter vegetable coleslaw

Winter vegetable coleslaw
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

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

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

Method

  1. 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.
  2. 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.
  3. 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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