Best Jamie Oliver Winter Cole Slaw Recipes
THE BEST WINTER VEG COLESLAW
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
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
JAMIE OLIVER WINTER COLE SLAW
Steps:
- 1. Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. 2. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. 3. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. 4. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and 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.
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