I don’t know about you, but I tend to think of coleslaw as a summer dish. I guess because it is essentially a salad, but it’s a salad that can be enjoyed pretty much anytime of the year. This version uses a mixture of red cabbage, celeriac, carrot and onion. The vegetables are tossed in a mayonnaise dressing lightened with the addition of natural yogurt. If you like, you can add a couple of thinly sliced crisp green apples. Granny Smiths would be perfect.
Coleslaw is really simple to make, and is even quicker to prepare if you have a food processor with slicing and grating blades, although that does make for extra washing up. I tend to make rather a lot which makes it ideal when entertaining and it will keep in the refrigerator for several days. In the winter I like to serve coleslaw with baked potatoes and cold meat, which makes this the absolute perfect dish for boxing day.
Winter coleslaw
Ingredients
- ½ red cabbage about 400g
- 1 small celeriac about 400g
- 3 carrots about 200g
- 2 apples optional
- 125 ml Greek style natural yogurt
- 125 ml mayonnaise
- 1 –2 tbsp whole grain mustard
- salt and freshly ground black pepper
Instructions
- Cut the cabbage into wedges. Remove the tough core and discard and then finely shred the cabbage. Place in a large mixing bowl.
- Peel the celeriac (this is best done with a small sharp knife) then coarsely grate the celeriac and the carrots and add to the bowl.
- Peel, core and thinly slice the apples (if using). Toss the apples together with the prepared vegetables.
- In a small bowl, combine the yogurt, mayonnaise, mustard, salt and pepper. Pour over the vegetables and toss together to mix well.
- Chill until ready to serve.
Notes
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- Finely shred the cabbage
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- coarsely grate the celeriac and carrots
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- Place all the prepared vegetables in a large mixing bowl.
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- In another bowl, combine the yogurt, mayonnaise, mustard, salt and pepper.
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- Pour over the vegetables.
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- Mix well. Chill until required.
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- Transfer to a serving dish to serve.
Siobhan
Another winner made several times over holidays – sufficiently easy even for me!!!!
Jacqueline Bellefonatine
Thank you. Did you serve it with the marmalade glazed gammon you made? It would have gone together really nicely.