Coleslaw

A crunchy winter salad, perfect with cold roast meat

I love coleslaw but I'm not keen on the heavy mayo drenched version. My take on this crunchy winter salad has a slightly sharp dressing which makes it an altogether much lighter affair. Coleslaw is a very flexible dish and lots of different crunchy veg work well: red or white cabbage, celeriac, apple or even shredded Brussels sprouts are all good. As a minimum I would always include red onion, carrot and cabbage but if you'd rather not use cabbage or want to make this in smaller quantities, can I suggest chicory instead? Some finely chopped herbs, like parsley, mint and/or dill, are also a nice way to finish it if you have some to hand, but not at all essential.

This is a great partner for any cold roast meat and especially nice with a baked potato. It can also be made in advance, in which case don't add the herbs until you're ready to eat.


Serves 6

Ingredients:

1 small red onion
Squeeze of lemon juice (optional)
2 medium carrots
2 small bulbs fennel
About 1/2 red or white cabbage or a mix or about 2 heads of chicory

Handful Brussels sprouts

Small handful radishes

Handful of finely chopped parsley, mint or dill (or a mix)

For the dressing:

2 heaped dessertspoons good quality mayonnaise (or natural Greek yoghurt)
1-2 tsp Dijon mustard
Balsamic vinegar to taste

Method:

1. Thinly slice the red onion and add to a bowl with a good squeeze of lemon juice. (This step is optional but it does mellow the taste of the onion. If you have time, leave it to soak for a while.)
2. Cut the carrot and fennel into narrow batons about 4-5cm long. Shred the cabbage and Brussels sprouts (if using) Halve the radishes and cut into thin half moons.
3. Make the dressing: mix the mayonnaise and mustard together then add the vinegar a teaspoon at a time until you get a consistency and taste you like. How much you need will partly depend on your mayo. I like my dressing quite runny and tangy (it tastes less sharp once it's actually on the coleslaw so it's worth going slightly past the taste you want!)
4. Drain the lemon juice off the onion and put in a serving bowl with the other vegetables then add a little dressing and mix. Taste and see if you'd like more dressing - I didn't need all of it, think I used about 2/3 in the end.

5. Sprinkle in the herbs if using, mix everything gently together then serve.