Fancy coleslaw

And, after #beetrootgate, back to Yotam Ottonlenghi’s alternative Christmas menu… Truth to be said, this was coleslaw was put together by Todpop’s. A lot of shredding, chopping and mincing, but the result was worthwhile. As Yotam promised, the perfect side dish to get a break from Christmas sugary-starchy-deepfried-ish tradition.

Fancy coleslaw (adapted from Yotam Ottolenghi’s column in The Guardian)

Ingredients 

For the salad

• 2 medium carrots, peeled and julienned
• 1 medium fennel, trimmed and shredded 3mm thick
• 4 tbsp lemon juice
• ½ savoy cabbage, shredded 3mm thick
• 1 large radicchio, shredded 3mm thick
• 1 small red pepper, seeds removed and thinly sliced
• 1 red chilli, thinly sliced

For the dressing

• 100g Greek yoghurt
• 40g mayonnaise
• 1½ tsp dijon mustard
• 1½ tsp honey
• 1 tbsp olive oil
• 30g parsley, chopped
• 20g dill, chopped
• 10g tarragon, chopped
• Salt and white pepper

For the spiced cashews

• 120g cashew nuts, roughly chopped (or other toasted nuts)
• ¾ tsp ground turmeric
• ¾ tsp ground cumin
• 1½ tsp ground paprika
• ¾ tsp caster sugar

Method

For the spiced cashews

Heat the oven to 160C/320F/gas mark 2½.

place in a small bowl the cashews, turmeric, cumin, paprika, sugar and an eighth of a teaspoon of salt. Stir through a tablespoon of water so the spices cling to the nuts, place on a baking tray and roast for 10-12 minutes, until golden and crunchy. Remove and set aside to cool.

For the salad

In a large bowl, mix the carrots, fennel and two tablespoons of the lemon juice. Set aside for 20 minutes, drain in a sieve over the sink and leave to strain.

Return the strained carrots and fennel to the bowl, add the cabbage, radicchio, red pepper and chilli, and stir well.

 For the dressing

For the dressing, whisk together the yoghurt, mayonnaise, remaining lemon juice, mustard, honey, olive oil, a quarter-teaspoon of salt and an eighth of a teaspoon of white pepper. Pour this over the vegetables and mix well. Add the herbs and spiced nuts, stir to combine and serve