Winter Slaw Food

THE BEST WINTER VEG COLESLAW

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.

WINTER SLAW

Steps:

• Shred the cabbage, sprouts, carrots and fennel using the julienne attachment on a food processor or on a mandoline. (If you don't have a food processor or mandoline, use a sharp knife to finely slice the vegetables into matchsticks.) Combine in a large serving bowl and set aside.
• In another bowl, whisk together the mustard, clementine zest and juice, crème fraîche, olive oil and chopped herbs until you have an emulsion, then season to taste. Pour the vinaigrette over the sliced veg and, using your hands, toss well to coat. Drizzle with a little more oil and serve with cold meats and fish.

WINTER SLAW WITH RED PEARS AND PUMPKIN SEEDS

Steps:

• Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.
• Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.

WINTER SALAD

Steps:

• Place the sliced cabbage, carrots and walnuts into a large bowl.
• In a small bowl, whisk together the walnut oil, sherry or red wine vinegar and mustard. Season, to taste, with salt and freshly ground black pepper, then drizzle over the salad and toss well to coat.
• To serve, pile onto a serving plate.

DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD

Steps:

• Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
• Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
• One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
• Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
• This coleslaw can also be garnished with finely chopped parsley, for extra colour.

WINTER SLAW WITH WARM CELERY SEED DRESSING

Steps:

• Cook the green beans for 1 min in boiling salted water, then drain and rinse under a cold tap. Place in a large bowl with the cabbage, onion and carrot.
• In a small saucepan, bring the dressing ingredients to the boil. Add a pinch of salt, remove from the heat, let cool for 5 mins, then toss with the salad before serving.

WINTER SLAW OF KALE AND CABBAGE

Steps:

• In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color (personally, I.
• prefer to steam it for a few mins). Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
• For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.
• Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.

ASIAN WINTER SLAW

Steps:

• Whisk vinegar, miso, ginger, and oil in small bowl. combine slaw, green onions, and cilantro in large bowl. toss with dressing.

WINTER SLAW

Steps:

• With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the slaw to moisten it well. Add the cranberries.
• Shave the Parmesan in big shards with a vegetable peeler, add it to the salad and toss well. Check for seasonings and serve cold or at room temperature.