Crunchy Festive slaw

The holiday season has a big focus on food! Whether you’re hosting at home or a guest elsewhere, what’s on the menu is a big topic of conversation. Everyone has their favourite dish or accompaniment and it can be hard to cater for all. Especially if there’s a number of dietary needs to be factored in.

Rather unsurprisingly, I tend to be behind most of the cooking in the holidays, even if we’re not at home. It’s easier that way, as I don’t want to miss out on the enjoyment factor, but need to make sure that there’s plenty of whole food dishes on the table. Fortunately, I always have help and it’s fun cooking as a family.

Over Christmas, we always have a big roast of some description using one of my festive mains recipes. It’s super tasty but so filling! Oddly, it’s not our favourite meal. Everyone seems to prefer the day after ‘leftovers’, with baked potatoes, salads, chutneys and whatever is left from the day before. It’s a much more casual affair. And easier on the stomach too.

I love making different salads to serve with this meal. There are some fabulous seasonal colourful veg to choose from. This Festive slaw is a crunchy mix of rainbow veg packed full of different fibre that the gut microbiome will love and healthy phytonutrients that support the body. After all, your friendly bacteria deserve a Christmas treat as much as you do. And if you find the whole holiday season stressful, these nutrients will help you ‘work’ much better.

I’ve used lemon as the main sharpness in the dressing. You could go for apple cider vinegar or even balsamic if you want a richer flavour. Make sure you include one as these acids help your gut absorb more of the wonderful nutrients, especially the iron content. It also enhances the flavour and can make some of the bitter elements, like red cabbage, more palatable.

Hazelnuts are a great seasonal nut to add to this salad but you can use walnuts or even pecan nuts if you prefer. If you are nut free then add toasted pumpkin or sunflower seeds instead.

This recipe makes 4-6 servings so increase the amounts if you are catering for more. It doesn’t last so well in the fridge so try to use within 2 days of making otherwise the flavours start fading and the colours dull making it look and taste less appetising.

With it’s crunchy texture and strong flavours, this tasty slaw is a great addition to a Festive meal. I hope you enjoy it as much as we do.

Festive slaw

A super tasty and crunch slaw that will lighten any festive feast.

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Prep Time 15 minutes mins

Servings: 6 small portions

Course: Salad

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 200 grams celeriac peeled and shredded
• 1 large carrot peeled and grated
• ¼ small red cabbage shredded
• ¼ small red onion sliced (optional)
• 100 grams Brussel sprouts trimmed and shredded
• 50 grams hazelnuts, walnuts or pecan nuts or pumpkin or sunflower seeds

For the dressing

• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• 3 tbsp extra virgin olive oil
• ¼ tsp mixed spice
• salt and pepper to taste

Method

 

1. Prepare all the vegetables as detailed above and place in a large bowl
2. Place all the dressing ingredients into a small jar, pop on the lid and shake to combine.
3. Pour the dressing over the vegetables and toss to coat - use your hands if you wish (beware of red cabbage stains!)
4. Chop the hazelnuts in half and scatter over the top.
5. Serve immediately or cover and keep in the fridge to serve later the same day.

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