The Best Winter Veg Coleslaw
The Best Winter Veg Coleslaw
Try this quick and easy recipe by Jamie Oliver from Jamie At Home.
  • Difficulty Level Easy
  • Technique Mixing
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 6 servings
  • 2 Carrots, different colours if you can find them, peeled
  • 1 bulb of Fennel, trimmed
  • Use at least 2 of the following:
  • 3–4 Radishes; 1 light-coloured Beetroot, peeled; 1 Turnip, peeled; ½ a small Celeriac, peeled
  • 400 grams Red and White Cabbage, outer leaves removed
  • ½ a Red onion, peeled
  • 1 Shallot, peeled
  • 1 Lemon
  • Extra virgin Olive oil
  • 250 millilitres Yoghurt
  • 2 tablespoons Mustard
  • Sea salt and freshly ground Black pepper
  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 vegetables 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 vegetables and mix well to coat everything
  5. Season to taste with salt and pepper and the rest of the lemon juice if you like
  6. Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil

Recipe Excerpted from Jamie At Home - Series 1: © Jamie Oliver 2006 -

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