The basics; Slaw of averages

I love a good coleslaw. Fresh, crunchy and delicious, to me it’s by far the best thing to serve next to pretty much any winter comfort food.

This colourful, crunchy winter coleslaw is great with a rich casserole or served next to a platter of crunchy schnitzels, maybe with some creamy mashed potato on the side. Or if you fancy something with a little more tang, try the Asian-inspired coleslaw below. For the traditionalists among us, here’s a classic, creamy version.
Crunchy winter coleslaw
 (pictured above)
1 medium fennel bulbs
1 pink lady apple, halved and cored
4 radishes, thinly sliced
1/2 sugarloaf cabbage, shredded
1/2 cup roasted hazlenuts, roughly chopped
1 tsp dill leaves, roughly chopped

Dressing
Squeeze of lemon juice
2 tbsp cider vinegar
1 tbsp dijon mustard
1tbsp sugar
3 tbsp olive oil

Trim the fennel, then using your food processor’s slicer attachment or a sharp knife, slice finely. Do the same for the cabbage and (unpeeled) apple. Place fennel, cabbage, radishes and apple in a bowl and set aside while preparing the dressing. To do this, place sugar, olive oil and vinegar in a small saucepan over medium heat and stir to dissolve the sugar. Let bubble for a few minutes before removing from heat and stirring through the mustard. Pour over coleslaw and mix well. Sprinkle with the hazlenuts and dill leaves and serve.

Asian coleslaw
2 cups Chinese cabbage (finely shredded)
1 cup bean sprouts
1 carrot, finely grated
1/4 cup coriander, finely chopped
1 tbsp chives, finely chopped
1/4 cup peanuts, roasted and roughly chopped
2 tbsp sesame seeds, toasted

Dressing
1 tsp sesame oil
1 tsp soy sauce
1 tsp lime juice
1 tsp fish sauce

Combine all ingredients in a large bowl, using your fingers to ensure everything is well combined. Mix the dressing together and toss well.

This post is part of Coles Fresh & Real campaign – fresh food made more inspiring.