I love a good ‘slaw (Ed hates and detests calling coleslaw ‘slaw). The right mix of vegetables and dressing can be a delight – crunchy vegetables, delicious dressing; but it is very easy to get the balance wrong – greasy and acidic dressings and bitter boring vegetables are horrible.
For my post Christmas coleslaw I used a mixture of sweet carrot, peppery turnip and crunchy, colourful purple sprouts, as well as the last of the turkey (from the freezer) and the cranberry sauce. It is a very attractive mix of colours, and using a serving ring to present the coleslaw makes for a far more impressive dish and ticks the box of Fuss Free effort to glory ratio.
Once grated vegetables seem to expand somewhat so you will need rather less than you might think.
- Equal quantities of:-
- Lemon Juice
- Tahini
- Cranberry Sauce
- 1 large carrot – grated
- 1 small wedge of turnip – grated
- Handful Brussel Sprouts – shredded purple
- Slice of cooked turkey – shredded
-
For two people you will need about 1 dsp of each. Whisk the ingredients together and add a little water to thin, you want about the consistency of double cream. Depending how sweet your cranberry sauce is you might like to add a dash of maple syrup.
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Place all the ingredients into a bowl, pour the dressing over and mix well.
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Arrange a bed of green leaves on your serving plates and use a serving ring to make an attractively shaped mound of coleslaw.
I am sending this to my new blog linkie – Extra Veg which I run jointly with Michelle Utterly Scrummy – the aim is to encourage everyone to have a healthier start for 2014 and the rest of the year by including more vegetables in meals
The Fuss Free simple philosophy for healthy eating
Forget diets and eat a generous portion of (raw) vegetables with every meal whenever you can.
And with the beautiful seasonal purple Brussel Sprouts this is perfect for January’s Simple and in Season.
Delicious light way to use up Christmas leftovers whilst adding extra veg to your day. Brilliant!
Thanks Michelle!
So simple yet so delicious looking, I still have one good dollop of cranberry sauce left that I need to use up and I think a variation of this depending on what else is in the fridge will make a good lunch this weekend :)
Go for it Jen! It works really well and the dressing is such a pretty pink.
This looks very interesting Helen. I don’t have any turkey left, but I will try it without tomorrow – just the kind of thing I feel like eating at the moment.
I am craving raw foods at the moment.
My other half also hates the word ‘slaw’! It looks lovely and a great healthy way to start the new year.
I do say ‘slaw occasionally to tease!
I like the sound of this, Helen. Coleslaw from the supermarket is often pretty gruesome but the home made stuff can be fantastic
Thank you Jane. You can also add far more interesting veggies to the mix at home.
Great recipe, I love slaw, too. My mum makes a great one with grated apple. Love the “effort to glory ratio” comment!
This looks super tasty and super healthy – just the thing I need after Christmas:-)
Effort to glory ratio – love it! Also love anything with cranberries especially homemade cranberry sauce
I am by nature a very lazy cook Sally.