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the best winter veg coleslaw

servings
6

method

Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I’ve used yogurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it’s also healthier. If you’re struggling to find radishes or fennel, don’t worry. Just do what you can, but remember that the more interesting crunchy vegetables you can get shredded into this baby, the better!

PS. If you haven’t got round to getting yourself a food processor yet, and you’re serious about cooking, do go and buy one. It won’t be a waste of money – unlike most kitchen gadgets you’ll use it all the time, especially for recipes like this one.

Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

• from Jamie at Home

ingredients

• 2 carrots, different colors if you can find them, peeled
• 1 bulb fennel, trimmed
Use at least 2 of the following:
• 3-4 radishes
• 1 light-colored beetroot, peeled
• ½ a small celeriac, peeled
• 400g red and white cabbage, outer leaves removed
• ½ red onion, peeled
• 1 shallot, peeled
• 1 lemon
• Extra virgin olive oil
• A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
• 250ml yoghurt
• 2 tablespoons mustard
• Sea salt and freshly ground black pepper

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1. by Honor and Stephen on Tue 03 Jan 2012 @ 18:54

Love your series and watched one yesterday where you made the winter coleslaw and it looked absolutely yummy and can't wait to make some. What food processor do you use and would recommend buying. Thanks

2. by mumma xox on Tue 09 Aug 2011 @ 00:25

we use orange instead of lemon...for fun<br />

3. by Brenda on Sat 06 Aug 2011 @ 13:13

What a beautiful coleslaw recipe!<br /> I loved the dressing.<br /> Oh! so healthy.<br /> (saw you make it on tv to-night.)

4. by Joe on Mon 23 May 2011 @ 22:37

Jamie, your cooking style and recipes are inspirational. You always seem to find a way to use everyday ordinary ingredients and make them extraordinary. Your bit on cooking mushrooms was amazing! I blow people away with that technique of: lemon, butter, thyme, chilis, a bit of water at the end! So simple yet absolutely amazing. I use those mushrooms for everything, you truly are mastered. Cant wait to try this coleslaw, have already given this recipe out to a couple of people knowing its going to be great. Oh and to Kathleen if ur still reading, Ive got to imagine its Dijon Mustard. I would switch what your doing and always use Dijon mustard, only use yellow mustard in your cooking unless specifically noted. Dijon mustard is used in alot of dressings.

5. by Kathleen on Mon 14 Feb 2011 @ 23:39

What kind of mustard? I generally assume yellow mustard unless otherwise specified as dijon, but yellow sounds really weird in this context. Anyone?

6. by lbg on Mon 03 Jan 2011 @ 01:45

It would be tempting to use all those vegetables. Unfortunately, my budget insists I stop at four in all. That would be carrots, one color cabbage, onion and golden beets.

7. by Louise on Sun 20 Jun 2010 @ 00:30

At last! A cole slaw recipe that doesn't have a ton of sugar in it. This is exactly what I've been looking for. I can't wait to try it. Thanks, Jamie.

8. by SolitarySherlockian on Sat 27 Mar 2010 @ 14:10

YEAH, can't wait to shop for this. Saw you making it on ABC USA last night--with your hands, how lovely. And thought--maybe THAT will be the cole slaw recipe I've been seeking. Also--my apologies for the citizens of my insane country--who seem to have issues with eating colored foods. Oye veh, people who don't know what a bloody potato looks like?

9. by dawnrigoni on Thu 25 Feb 2010 @ 22:28

Just ate this on the side of roast chicken and buttered potatos...was delightful. Perfect use for the fennel bulb I had.
Thank Jamie.
xo

10. by Some on Fri 11 Dec 2009 @ 20:49

Wrong, it's wrong!

11. by Christine Walling on Fri 23 Oct 2009 @ 19:39

I am a culinary student @ the culinary insistute of canada & Jamie you a real inspiration to me your one of the reasons I'm now in this field Thank You soo much!!! We Love You in Canada & come back soon!!!

12. by elle on Thu 26 Mar 2009 @ 14:08

caulislaw - colourfull

13. by Kate Preston on Mon 16 Mar 2009 @ 21:54

Thank you so much for such a tasty and delicious recipe, you really are so inventive, something we should all aspire to. This has just been our savior during the hottest Aussie summer on record. Thanks Kate Preston, Australia xx

14. by Cynthia on Wed 18 Feb 2009 @ 06:32

I love, love you so Much Jamie. You are rock man.I love all of your food, you make simple food but extraordinary flavour. i dream one day hopefully if Jesus agree with me i want to be like you. My life motivated by you. Thank's a lot Jamie.
Love Cynthia

15. by Andrew on Mon 09 Feb 2009 @ 20:05

If using English mustard DO NOT put 2 tablespoons in, unless your sinuses need clearing or something. A teaspoon will suffice.

16. by CMP on Mon 19 Jan 2009 @ 02:43

We watched you make this salad on a hotel TV in Vietnam at the end of a wonderful month of travel there last November - oh, did it make us homesick! For chilly weather, for Western comfort food, and for our kitchen. This salad is truly delicious - sweet, crunchy, aromatic, balanced by a light and tangy dressing - and packed with nutrients. We included kale that needed using julienned into fine threads. It was a memorable welcome-home meal. Thank you for posting in on the web!

17. by kay on Thu 25 Dec 2008 @ 15:54

Jamie, you really bring food to life in your TV show. Your recipes really stand out - of all tv chefs yours is the food my belly remembers! I get incredibly HUNGRY watching you cook. Thank you.

18. by donna on Sat 29 Nov 2008 @ 08:31

hi. im your no. 1 fan from the Philippines. though most of the ingredients in your recipes are not found here, I still love watching you on tv...god bless you and your family.

19. by Judith Cooper on Fri 17 Oct 2008 @ 16:18

My 7 year old son loves your programs he will watch them over and over on repeat!!! and follows your recipes also!! Thanks for making easy for us to follow
Judith and Charlie

20. by gerri shakra on Sun 18 May 2008 @ 02:08

jaime i love your series, i have been searching your winter veg. salad (not coleslaw) but the one with thin omlet strips with the wonderful dressing. it was shown on 5/10/08 in the am i would love to have it and i will make it in the summer in maine!!! thank you

21. by Cheri on Wed 07 May 2008 @ 16:54

OK, so it also took me forever to find this recipe. Wouldn't it figure that it was the only one I erased from DVR, thinking that it would be an easy one to find. I am preparing it today, can't wait to eat, eat, eat!

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