Name: Crunchy root & apple 'slaw
Prep time: 1 h 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: ½ large or 1 small fennel; ½ white cabbage (about 500g), cored and thinly shredded; ½ small red cabbage (about 200g), cored and thinly shredded; 250g chunk celeriac peeled; juice 1 lemon; 1 Granny Smith apple; 4 tbsp mayonnaise; 3 tbsp olive oil; 1 tbsp wine vinegar; 1 tsp Dijon mustard; small handful flat-leaf parsley chopped; ½ bunch spring onions shredded lengthways; 3-4 tbsp seed & nut mixture from a pack, optional

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Crunchy root & apple 'slaw

Crunchy root & apple 'slaw

Gordon Ramsay

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Serves 8

More effort

Prep: 1 hr and 20 mins

Cook: 10 mins

Includes 1 hour soaking time

A star rating of 2 out of 5.4 ratingsRate

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Serve Gordon Ramsay's stunning homemade coleslaw with your Boxing Day ham

Vegetarian

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Maple & mustard glazed ham

A star rating of 4.8 out of 5.93 ratings

Ingredients

Nutrition

Units:

MetricUS

½ large or 1 small fennel
½ white cabbage

(about 500g), cored and thinly shredded
½ small red cabbage

(about 200g), cored and thinly shredded
250g chunk celeriac

peeled
juice 1 lemon
1 Granny Smith

apple
4 tbsp mayonnaise
3 tbsp olive oil
1 tbsp wine vinegar
1 tsp Dijon mustard
small handful flat-leaf parsley

chopped
½ bunch spring onions

shredded lengthways
3-4 tbsp seed & nut mixture

from a pack, optional

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Nutrition: per serving

kcal127
fat10g
saturates2g
carbs7g
sugars7g
fibre4g
protein2g
salt0.23g

low

Method

step 1

Shred the fennel thinly. Place in cold water for 1 hr until crisp, then drain and pat dry. Meanwhile, bring a large pan of water to the boil, then blanch the shredded cabbage, white cabbage first, in boiling water for 2 mins. Drain, then cool quickly under cold running water. Shake dry.
step 2

Slice the celeriac thinly, then cut into sticks. Blanch in boiling water with half the lemon juice for 2 mins, then drain and cool under cold water. The veg can be prepared up to 2 days ahead and kept bagged in the fridge.
step 3

When ready to serve, core and thinly slice the apple and toss with the remaining lemon juice. Beat together the mayonnaise, oil, vinegar and mustard and season to taste. Mix all the vegetables with the apple, parsley and spring onions in a big bowl, then mix in the dressing. Mound into a serving bowl and sprinkle with the seed and nut mix, if using.

Recipe from Good Food magazine, December 2006

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A star rating of 2 out of 5.4 ratings

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