The Best Winter Veg Coleslaw Food

THE BEST WINTER VEG COLESLAW

The best winter veg coleslaw image

Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I've used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it's also healthier.

Provided by Jamie Oliver

Categories Sides Jamie at Home Vegetables Dinner Party British Vegetable sides

Time 20m

Yield 6

Number Of Ingredients 13

Ingredients

2 carrots, different colours if you can find them
1 bulb fennel
3-4 radishes, use at least two out of this, the beetroot, celeriac and cabbage
1 light-coloured beetroot, use at least two out of this, the radishes, celeriac and cabbage
½ small celeriac, use at least two out of this, the radishes, beetroot and cabbage
400 g red and white cabbage, use at least two out of this, the radishes, beetroot and celeriac
½ red onion
1 shallot
1 lemon
extra virgin olive oil
250 ml yoghurt
2 tablespoons mustard
1 handful fresh soft herbs (use mint, fennel, dill, parsley and chervil)

Steps:

Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

Nutrition Facts : Calories 103 calories, Fat 4.3 g fat, SaturatedFat 1.4 g saturated fat, Protein 4.5 g protein, Carbohydrate 12.1 g carbohydrate, Sugar 11.1 g sugar, Sodium 0.94 g salt, Fiber 4.8 g fibre

COLESLAW (((THE BEST EVER)))

COLESLAW (((THE BEST EVER))) image

Make and share this COLESLAW (((THE BEST EVER))) recipe from Food.com.

Provided by Alan Leonetti

Categories Vegetable

Time 30m

Yield 1 Batch

Number Of Ingredients 12

Ingredients

1 large cabbage (Shredded)
1 large green bell pepper (Chopped)
1 large red bell pepper (Chopped)
1 medium onion (Chopped)
1 teaspoon salt
1 cup cider vinegar
1 cup white vinegar
1/2 cup brown sugar (packed down)
1 teaspoon celery seed
1 teaspoon mustard seeds
1/2 teaspoon turmeric
granulated sugar (to taste)

Steps:

Shred the cabbage & in a food processor& set aside.
Chop the bell peppers & onion.
Place into a bowl & set aside.
In a pot, mix together both vinegars, brown sugar, salt, celery seed, mustard seed & tumeric. You may also add granulated sugar to taste.
Boil 5 to 8 minutes.
Immediately pour over the cabbage/bell pepper/onion mixture.
Stir well & then refrigerate.
It will keep crisp & yummy for a month or longer.

Nutrition Facts : Calories 979.9, Fat 3.5, SaturatedFat 0.7, Sodium 2624.6, Carbohydrate 214.6, Fiber 40, Sugar 164.2, Protein 21.3

More about "the best winter veg coleslaw food"

WINTER VEGETABLE COLESLAW RECIPE | DELICIOUS. MAGAZINE

Web Dec 31, 2010 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 …
From deliciousmagazine.co.uk
5/5 (2)
Total Time 15 mins
Category Coleslaw Recipes
Calories 190 per serving

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.

The Best Winter Veg Coleslaw Food

THE BEST WINTER VEG COLESLAW

COLESLAW (((THE BEST EVER)))

Make and share this COLESLAW (((THE BEST EVER))) recipe from Food.com.

More about "the best winter veg coleslaw food"

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