Recipe: Christmas Slaw

Christmasslaw 450

Serves 4-6.

Coleslaw is a classic choice for Boxing Day lunch - furnish a table with this, some cold meats and cheeses, and let your guests choose their own combinations. This slaw doesn't use mayonnaise, so the colour and flavour of the ingredients really sing out.  


  • 2 large carrots, peeled
  • 1/2 white cabbage (400g)
  • 1/2 red onion
  • 100g walnut pieces
  • 100g dried cranberries
  • Small bunch of flat-leaf parsley, finely chopped

For the dressing:

  • 6 tbsp olive oil
  • 3 tbsp sherry vinegar
  • 1 heaped tsp wholegrain mustard
  • 1 tsp runny honey
  • Salt and freshly ground pepper, to taste 


1. Using a vegetable peeler, peel off long ribbons from the carrots, and add them to a mixing bowl. Use a large, sharp knife to shred the cabbage finely, then add this to the bowl. Grate the onion finely over the carrots and cabbage slivers.

2. Add the walnuts to a small frying pan and set over a medium heat to toast for a minute or so. Toss the walnuts occassionally to ensure they are evenly heated and don't burn. When they're ready, tip them into a mixing bowl along with the cranberries and parsley.

3. Make the dressing by adding the oil, vinegar, mustard and honey to a jam jar. Season with a little salt and pepper and screw the lid on tight. Shake the jar really well until the dressing has emulsified, then pour over the slaw.

4. Give everything a really good stir to mix before spooning into a serving dish. 

Slawcooking 350

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