Crunchy root & apple 'slaw

Crunchy root & apple 'slaw

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(2 ratings)

Prep: 1 hr, 20 mins Cook: 10 mins Includes 1 hour soaking time

More effort

Serves 8
Serve Gordon Ramsay's stunning homemade coleslaw with your Boxing Day ham

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal127
  • fat10g
  • saturates2g
  • carbs7g
  • sugars7g
  • fibre4g
  • protein2g
  • salt0.23g
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Ingredients

  • ½ large or 1 small fennel
  • ½ white cabbage (about 500g), cored and thinly shredded
  • ½ small red cabbage (about 200g), cored and thinly shredded
  • 250g chunk celeriac, peeled
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 Granny Smith apple
  • 4 tbsp mayonnaise
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp wine vinegar
  • 1 tsp Dijon mustard
  • small handful flat-leaf parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ bunch spring onions, shredded lengthways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3-4 tbsp seed & nut mixture from a pack, optional

Method

  1. Shred the fennel thinly. Place in cold water for 1 hr until crisp, then drain and pat dry. Meanwhile, bring a large pan of water to the boil, then blanch the shredded cabbage, white cabbage first, in boiling water for 2 mins. Drain, then cool quickly under cold running water. Shake dry.

  2. Slice the celeriac thinly, then cut into sticks. Blanch in boiling water with half the lemon juice for 2 mins, then drain and cool under cold water. The veg can be prepared up to 2 days ahead and kept bagged in the fridge.

  3. When ready to serve, core and thinly slice the apple and toss with the remaining lemon juice. Beat together the mayonnaise, oil, vinegar and mustard and season to taste. Mix all the vegetables with the apple, parsley and spring onions in a big bowl, then mix in the dressing. Mound into a serving bowl and sprinkle with the seed and nut mix, if using.

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Comments (2)

bonney-blythe's picture
1

My coleslaw went pink after blanching the red cabbage. I'll use these ingredients again but skip the blanching bit - I don't see that it is necessary

paulinedavis's picture

I made this last Christmas and everyone who tasted it said how wonderful it was and nice to ahve a variation on ordinary coleslaw. Considering making it again.

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