Winter Coleslaw

Preparation info
  • Serves


    • Difficulty


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.


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


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