Festive Christmas Coleslaw
Just behind Christmas dinner comes the Christmas night nibbles, one of my favourite meals. Leftover meats served with pickles, cheeses, and some of this lovely festive coleslaw.This makes use of winter vegetables such as celeriac, fennel, beetroot, sprouts, and their tops, and then pairs them with beautiful pomegranate.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Use a mandolin to very finely slice the red onion before placing the sliced onion into iced water to remove some of the sharpness. Drain after 5 minutes.
- Julienne the celeriac and the beetroot.
- Finely slice the fennel.
- Grate the sprouts.
- Finely slice all the sprout leaves from the tops.
- Place all the vegetables into a bowl and drizzle olive oil and the juice of a lemon.
- Add the mustard, salt, and pepper and mix together.
- Serve and sprinkle with pomegranate seeds.
Notes
Of course, this coleslaw is lovely with some leftover turkey, a bit of ham, and some beautiful pickles.
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