Slaw is one of my favorite accompaniments to any meal.
It is of the dishes where the homemade version always outshines the store bought.
As we move into the winter months I find I’m craving soups, stews and warm hibernation food.
I’ve put my salad bowls to rest until spring but I’ll never let go of my slaw.
No, no, no, you can pry it out of my cold dead winter hands!
This recipe is one I’ve developed specifically for colder months because of the warmth of the mustard dressing.
It is essentially what a slaw should always be…fresh, colourful and crunchy.
¼ red cabbage
1 fennel bulb
½ red onion
For the dressing:
200ml (or 6.7 oz.) natural yoghurt
1 T. English mustard
1 t. extra virgin olive oil
sea salt & freshly ground black pepper
Remove the outer leaves of the red cabbage, peel the carrots and red onion and trim the ends off the fennel and radishes. Shred the red cabbage, carrots, fennel and radishes using a mandolin or the julienne setting on a food processor. If you don’t have either of these a regular potato peeler will work fine—it’s just a bit more labour intensive.
Place the shredded veggies into a mixing bowl add the tablespoon of sugar and leave to rest for 15 minutes. If you’re really watching the calories you can skip this step but believe me it’s well worth it. The sugar draws out the natural juices in the veggies and is the secret in making this slaw seriously tastey.
Dice up the red onion and add it to the mixing bowl.
If you don’t want to use regular mayonnaise as your dressing you can whip up some yoghurt based mustard sauce. Add 1 tablespoon of mustard and 1 teaspoon of extra virgin olive oil to yoghurt. Season with sea salt and freshly ground black pepper.
Et voila a super-simple, healthy replacement for your mayo.
Slaw will bring some colour and warmth to your winter. Enjoy.
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Author: Aisling McAteer
Editor: Ashleigh Hitchcock