Crisp Winter Coleslaw (great with Buttermilk Chicken)

December 15, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

Crisp Winter Coleslaw (great with Buttermilk Chicken)

Once again I am recommending a Nigel Slater recipe, this time for Winter Coleslaw which slightly contradicts what I said about not wanting to eat anything but comfort food this month. This is a fresher, brighter alternative to the classic winter coleslaw. Crunchy red cabbage, fennel, apple and toasted nuts are finished off with a sprinkling of blue cheese.

Crisp Winter Coleslaw 

 Ingredients  serves 3/4

½ red cabbage
1 bulb fennel
1 stick celery
1 (sharp) apple
1 lemon, juiced
8 walnuts
1 tbsp red wine vinegar
pinch salt
1 tbsp Dijon mustard
1 tbsp groundnut oil
1 tbsp walnut oil
100g/3½oz Stilton

How to prepare

Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring.

Toast the walnuts in a dry frying pan for two minutes and set aside.

For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together.

Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb.

Crisp Winter Coleslaw (great with Buttermilk Chicken)

When combined with Buttermilk Chicken it is a winner with the whole family.

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