Fancy Pants Coleslaw

Fancy Pants Coleslaw

If you are of a certain age in Australia, you grew up with Coleslaw, a creamy dressed salad of shredded cabbage. Well, Ottolenghi has taken Coleslaw to the next level, of course he has, with this Fancy Coleslaw. It shreds carrots, fennel, cabbage, red capsicum and radicchio for a very special salad.

After all of that shredding and chopping, you’ll have a huge bowlful of fresh and refreshing vegetables – the ideal antidote to all the fats, carbs and general debauchery of the holiday season. It is a healthy and nourishing salad, but also over-the-top delicious.

The creamy dressing for this salad is made with mayo and yoghurt. NOTE that I make an Eggless Mayo which is already mustardy and sweet, so I adjust Ottolenghi’s dressing accordingly (less or no extra mustard and only a little honey).

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest round of posts featuring recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely.

Check out our collection of Incredible Slaw recipes.

Similar recipes include Red Cabbage Slaw with Barberries, Crunchy Root Vegetable Slaw, Waldorf Salad, Wombok and Radish Salad, and Chilli Cabbage.

Browse all of our Cabbage Salads, and all of our Salads. Our Ottolenghi dishes are here. Or browse our Mid Summer dishes.

Fancy Pants Coleslaw

Fancy Pants Coleslaw

this makes a huge amount. Halve the recipe if you desire.

ingredients
2 medium carrots, peeled and julienned
1 medium fennel, trimmed and shredded 3mm thick
4 Tblspn fresh lemon juice
½ savoy cabbage, shredded 3mm thick
1 large radicchio, shredded 3mm thick
1 small red pepper, seeds removed, thinly sliced
1 red chilli, thinly sliced
100g Greek yoghurt
40g mayonnaise
1½ tspn dijon mustard
1½ tspn honey
1 Tblspn 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 tspn ground turmeric
¾ tspn ground cumin
1½ tspn ground paprika
¾ tsnp caster sugar

ingredients
Heat the oven to 160C. 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.

For the spiced nuts, 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.

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

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.

recipe notes and alternatives
To save time, use a food processor to slice the vegetables: though the end result will not be quite as beautiful, it will be just as delicious. Or use a mandoline, as I do. It is easy to use and makes lovely shreds.

Any toasted nuts can be used to replace the spiced cashews, and always double or triple the amount stipulated in the recipe because they make a great nibble to serve with drinks or at snack time. But the cashews are delicious, so please do use them if you have the time. You may find that your Indian grocery has packs of broken cashews for a much cheaper price than whole nuts. These are perfect for salads.

The creamy dressing for this salad is made with mayo and yoghurt. NOTE that I make an Eggless Mayo which is already mustardy and sweet, so I adjust Ottolenghi’s dressing accordingly (less or no extra mustard and only a little honey).

Jicama and a little green apple can also be added to the salad.

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