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.
Cooking surfaces
None, there’s just slicing to be done here.
Ingredients
- 1/4 celeriac – julienned
- 1 beetroot – julienned
- 1/2 red onion, sliced finely
- 1/2 fennel bulb sliced finely
- 8 sprouts, grated or sliced finely
- Sprout tops
- Juice 1 lemon
- 1/2 tbsp dijon mustard
- 2 tbsp olive oil
- Salt and pepper to taste
- Seeds of one pomegranate
Equipment
- A mandolin or a sharp knife.
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.
Of course, this coleslaw is lovely with some leftover turkey, a bit of ham, and some beautiful pickles.