Winter coleslaw

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.

Print Recipe

5 from 1 vote

Winter coleslaw

Winter coleslaw Simple and quick to make, great for crowds and delicious with cold meats

Prep Time20 mins

Total Time20 mins

Servings: 8

Author: Jacqueline Bellefontaine

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

Not suitable for freezing.

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