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–+ servings

Festive Christmas Coleslaw

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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.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Course: Side Dish
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ celeriac julienned
  • 1 beetroot(s) julienned
  • ½ red onion(s) finely sliced
  • ½ bulb fennel bulb finely sliced
  • 8 Brussel sprouts grated or finely sliced
  • Brussel sprout tops
  • 1 lemon(s) juice only
  • ½ tbsp dijon mustard
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 1 pomegranate seeds only

Equipment

Grill Temperature

Surfaces

Method
 

  1. 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.
  2. Julienne the celeriac and the beetroot.
  3. Finely slice the fennel.
  4. Grate the sprouts.
  5. Finely slice all the sprout leaves from the tops.
  6. Place all the vegetables into a bowl and drizzle olive oil and the juice of a lemon.
  7. Add the mustard, salt, and pepper and mix together.
  8. 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.