Festive Red Slaw Recipes

CRUNCHY RED CABBAGE SLAW

Steps:

• Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
• Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
• To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
• To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

FESTIVE RED SLAW

Steps:

• In a large bowl, combine the cabbage, apples, and red onion.
• In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt, celery seeds and black pepper until well combined. Add dressing to salad; toss to coat. Cover and chill for at least 2 or up to 24 hours. Makes 6 to 8 servings.

CHRISTMAS COLESLAW

Steps:

• In a large bowl, combine coleslaw mix, apple, almonds and cherries; toss to combine. In a small bowl, whisk mayonnaise, milk, applesauce, salt, paprika and pepper until blended. Pour over coleslaw mixture; toss to coat. Gently stir in mandarin oranges. Refrigerate until serving.

CHRISTMAS SLAW

Steps:

• Peel strips from the carrots using a vegetable peeler, then mix with the other salad ingredients in a large bowl. Combine all the dressing ingredients in a jam jar, season, then put the lid on and shake well. Toss through the salad when you're ready to eat it. The salad and dressing will keep separately in the fridge for up to four days.

FESTIVE RED SLAW

Steps:

• 1. In a large bowl, combine the cabbage, apples and onion. Toss well.
• 2. For dressing: In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt, celery seeds, and black pepper. Add dressing to salad; toss to coat. Cover and chill at least 2 hours and up to 24 hours.

FESTIVE RED SALAD

Steps:

• Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
• Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
• Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.