I always associated cole slaw with summer barbecues until I came across Waitrose Kitchen’s “Winter Slaw“. The addition of fennel and apple as well as the tangy dressing gives this slaw a mix of flavors that go well with winter-weather staples like roasts and stews.
I stripped the Waitrose version down to be easier build (and find the ingredients outside the UK). I’ve also found that this coleslaw goes well with rich and spicy curry dishes to cool things down a bit – see the notes for tips on serving this as a side with curry.
Winter Coleslaw
Prep time
Cook time
Total time
Author: ontheflyrecipes.com
Recipe type: Salad
Cuisine: American
Serves: 4
Ingredients
- ¼ a red or white cabbage (or mixed)
- 1 fennel
- 2 carrots
- 1 apple
- 100g mayonnaise
- 1 Tbsp honey
- 1 Tbsp dijon mustard
- 1 Tbsp crème fraîche or sour cream
- 1 Tbsp cider vinegar
- fresh mint
Instructions
- Thinly slice the cabbage, fennel, carrots and apple. A food processor, cheese grater or mandoline slicer can help out here.
- Whisk together the mayonnaise, honey, mustard, cream and vinegar to make the dressing.
- Put the sliced veggies in a big bowl with a sealable lid. Dump the dressing on top and close the lid. Shake it up to coat the veggies in the dressing.
- Chop up some mint and sprinkle on top to serve.
Notes
Adding chopped nuts such as walnuts or pecans on top add a great little crunch to any slaw. Raisins, sultanas and other dried fruits are also a common addition.
For a healthier alternative, substitute yogurt for cream. I also substitute yogurt when I serve this with curry, and then add a touch of something sweet (like orange juice) to both the curry and the dressing to tie the two dishes together.
For a healthier alternative, substitute yogurt for cream. I also substitute yogurt when I serve this with curry, and then add a touch of something sweet (like orange juice) to both the curry and the dressing to tie the two dishes together.
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