Christmas coleslaw
all details
If it's cold, you can serve the cabbage in this dish steaming hot, spiked with butter and red wine vinegar. But if it's sunny, I'm going for a glamorous Christmas coleslaw instead, the cabbage finely sliced and tossed with beetroot in a tangy mustard vinaigrette, bedecked with tiny pomegranate seeds like miniature Christmas baubles.
Ingredients
250g red cabbage, very finely shredded
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tbsp maple syrup
1 tsp ground ginger
sea salt and pepper
1 tbsp white wine
300g freshly boiled or tinned beetroot, chopped
4 small radishes, finely sliced
100g wild rocket
2 tbsp pomegranate seeds
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tbsp maple syrup
1 tsp ground ginger
sea salt and pepper
1 tbsp white wine
300g freshly boiled or tinned beetroot, chopped
4 small radishes, finely sliced
100g wild rocket
2 tbsp pomegranate seeds
Method
Prepare ahead of time to allow for chilling.
Soak the shredded cabbage in cold water and refrigerate for 2 hours, then drain well.
In a large bowl, whisk the olive oil, vinegar, mustard, maple syrup, ginger, sea salt and pepper. Whisk in the white wine to lighten.
Add the cabbage, beetroot, radish and rocket and lightly toss. Scatter with pomegranate seeds and return to the fridge to stand for an hour or so before serving.
