Don’t you just love Boxing Day? It’s my favourite day of the festive season because the job has been done – Christmas Day is over. Whether successful or unsuccessful, it is done!
Boxing Day is a day where all the pressure is off. It’s a day that looks after itself. A day to go for a walk, light a fire and enjoy all the leftovers. Bubble and squeak, turkey sandwiches, all sorts of puddings…
You may, however, fancy a little bit of freshness and a little crunch after all those roast vegetables. So, try this easy, tasty coleslaw. It pairs perfectly with one of our Festive Wreaths, ham, cold turkey or beef.
Ingredients:
For the coleslaw
- 1/3 White cabbage
- 1/3 Red cabbage
- 2 carrots
- ½ celeriac
- 1 red skinned apple
- 10 Brussel sprouts
- 100g sultanas
- 100g cranberries
- 100g walnuts or pecans, broken up
For the dressing
- 50g crème fraiche
- 3 heaped tbsp mayonnaise
- 2 teaspoons wholegrain mustard
- 1 tbsp cider vinegar
- 2 tsp lemon juice
- 1 tbsp runny honey
- 1 tbsp poppy seeds
- 1 tbsp mustard seeds
- Salt and pepper
Method:
If you have a vegetable prep machine, this will take no time. If not, gather a few around the table with a glass of something, and a sharp knife for everyone.
Thinly slice the white cabbage, red cabbage, sprouts and apple. Place in roomy bowl.
Peel carrots and grate, add to bowl.
Add sultanas and cranberries.
Roughly break up the nut of your chose and add. Mix well, using your clean hands. This is much quicker than using a spoon, and very satisfying!
To make the dressing, put all the ingredients into jar with a tight-fitting lid.
Shake well until it has all combined.
Add to the vegetables just before serving and mix well.
Adjust seasoning to taste.
