Winter Slaw Salad

If you’re anything like me, you’ve been trying to empty the fridge and cupboards after the excesses of Christmas. This often prompts a strange array of dishes with a random festive ingredient, or what can seem like an endless supply of Clementine juice…and there is that stray jar of mincemeat that needs to be used up…somehow!

Today’s recipe addresses this, as it allows you to use up a few winter vegetables to make a colourful and healthy coleslaw salad, full of raw vegetables with lots of fibre, which makes for a comforting side dish. The sort of thing that works very well alongside baked potatoes with butter. It is, after all, snowing outside, and that’s not the sort of weather that you want to eat only cold raw veggies, is it?

I have to fess up to the fact that I’ve seen a few versions of winter slaw around recently, so this is something of an amalgam of those ideas. However, I’ve made this recipe based on what I had in the cupboard (I’ve tended to buy very little since Christmas other than milk and bread!), and lends itself to endless tweaking based on what you have to hand. I’ve just used some red cabbage, Brussel sprouts, fennel, carrot and apple, and the sauce is made from mayo and sour cream that has been enlivened with some spicy harissa paste and allspice. Sometimes just going with what you have to hand is a great way to come up with exciting flavour combinations. But you might just want to stop short of crumbling some left-over Christmas pudding on top, eh? The only thing I would suggest you make sure you do is to shred the veg as finely as you can – it means all the sauce will get mopped up, and of course it looks all the more dramatic on the table. If you want to go even further, top with some chopped fresh herbs (dill being a bit of a seasonal favourite at the moment) or some chopped toasted almonds or pistachios.

To make winter slaw:

For the slaw:

• 1/2 small red cabbage
• 1 small fennel bulb
• 2 large carrots
• handful of Brussel sprouts
• 1 tablespoon olive oil
• 1/2 lemon, juice only

For the sauce:

• 2 large tablespoons mayonnaise
• 2 large tablespoons sour cream
• 1/4 teaspoon harissa or chilli paste
• squeeze runny honey
• 1/2 teaspoons mustard
• 2 teaspoons cider vinegar
• 1/8 teaspoon allspice
• pinch ground mace
• salt and pepper, to taste

1. Start with the sauce – put everything into a small bowl and whisk until smooth. Adjust salt and pepper if needed.

2. Prepare the slaw – put the olive oil and lemon in a large bowl (you’ll add the vegetables as you go, and tossing in the lemon juice will stop them from getting brown). Peel the carrots, then use the peeler to slice the carrots into thin pieces. Trim the fennel and cut lengthways into very thin pieces. Peel and core the apple and finely slice. Peel the sprouts and shred. Last of all, finely shred the cabbage as thinly as you can. Put everything into a large bowl with the olive oil and lemon juice, and toss gently to ensure the vegetables are coated.

3. Just before serving, pour the sauce over the slaw and toss gently to make sure all the vegetables are coated.

Worth making? Nice and easy, and a great way to use up a glut of veg. The sauce is the place where you can get very creative – allowing you to make sure the slaw sits well with other dishes.