The simple things really are the best and, when it comes to food, the most versatile. This slaw recipe is great to accompany to a variety of main dishes and the Sweet Mustard Dressing is a great match with Glazed Christmas Ham. Get creative and add some nuts, seeds, dried cranberries and currants.
1 apple, sliced thinly
1 cup red cabbage, sliced thinly
2 cup Savoy cabbage, sliced thinly
1 cup broccoli including stems, chopped finely
½ cup radish, halved and thinly sliced
½ cup mint, torn
*Optional toasted sunflower seeds
Prepare each of the Slaw ingredients then place in a bowl and toss with dressing as close to serving as possible to keep ingredients fresh and crunchy.
Sweet Orange Mustard Dressing (Prepared in a sterilised jar)
1 tbsp Dijon mustard
3 tbsp honey
½ cup strained orange juice
1 tsp black pepper, ground
¼ tsp salt
3 tbsp Apple Cider vinegar
1 crushed garlic clove
⅓ cup olive oil
Combine all Dressing ingredients in a large jar with a secure lid. Shake until well combined. (It will last in the fridge for 9 days).
Store slaw and dressing in the fridge separately until ready to use. Shake dressing well again before pouring over slaw and combine well.
No matter what you decide to use in your slaw, consider colour and texture. Slice items differently (apple sliced into thin moons, shredded cabbage) so there are points of visual interest.
If you’d like to be one of the first to get your hand on my e-book, full of local, seasonal produce from our glorious WA, follow this link, Local Christmas Table , to sign up and stay in the loop.
See you at Gilbert’s Hilton soon.
All the best, Kate.