Winter Coleslaw

Name: Winter Coleslaw
Yield: Serves 6—8
Cuisine: British
Ingredients: ½ small head of red cabbage, trimmed; ½ small head of celeriac, peeled; 1 medium kohlrabi or turnip, peeled; 2 large carrots, trimmed and peeled; salt and freshly ground black pepper; 5-6 tablespoons good quality mayonnaise; 1 medium red onion, peeled, halved and finely sliced; ½ small head of white cabbage, trimmed

Preparation info

Serves
6—8

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Cabbage and carrots are the classic coleslaw components, but by adding some shredded kohlrabi or turnip, and maybe some red cabbage, you can take this rudimentary salad to a whole new level. Beyond hamburgers and crumbed chicken drumsticks, coleslaw goes with various other foods, including hot smoked mackerel or salmon.

Ingredients

½ small head of red cabbage, trimmed
½ small head of white cabbage, trimmed
2

Europe
United Kingdom
Side dish
Winter
Vegetarian
February
Gluten-free

Method

Slice the red and white cabbage halves in two and cut out the core. Shred the leaves as finely as possible, using a sharp chopping knife. Slice the carrots, celeriac and kohlrabi into thin matchsticks, by cutting them into 3-4 cm lengths with a sharp knife, then into thin slices, then into sticks. (Alternatively, use a mandolin.)

In a large bowl, mix the cabbage with the onion and root