Slaw that goes with roast pork
Hardcore coleslaw
Preparation time
30 mins to 1 hour
Cooking time
no cooking required
Serves
Serves 6-8
Coleslaw is such a versatile side dish, perfect for summer barbecues and works just as well made with winter vegetables and served alongside roast pork.
Equipment and preparation: for this recipe you will need a food processor.
By Tom Kerridge
From Tom Kerridge's Best Ever Dishes
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Ingredients
1 bulb fennel
¼ small celeriac, peeled
¼ small red cabbage
¼ small white cabbage
1 beetroot, peeled
1 Spanish onion
2 large carrots, peeled
1 tbsp fennel seeds, toasted
2 tbsp flaky sea salt
1 lemon, zest only
1 tsp chopped fresh dill
1 tbsp chopped chervil
1 tbsp chopped fresh flatleaf parsley
For the garlic dressing
5 garlic cloves, grated
2 free-range egg yolks
4 tsp white wine vinegar
35g/1¼oz English mustard
1 lemon, juice only
1 tbsp salted anchovies
2 tsp caster sugar
350ml/12fl oz vegetable oil
salt
cayenne pepper, to taste
Method
Finely slice the fennel, celeriac, red cabbage, white cabbage, beetroot, onion and carrots and place into a large mixing bowl. Add the fennel seeds and salt. Mix thoroughly, then leave to stand for 20 minutes so the vegetables wilt and cure in the salt.
For the garlic dressing, add the garlic, egg yolks, white wine vinegar, mustard, lemon juice, anchovies and sugar to a food processor and blend until smooth. While the food processor is still running, slowly pour in the vegetable oil in a thin steady stream until the mayonnaise is emulsified. Season with salt and cayenne pepper, to taste. Pass through a fine sieve to make it really smooth. Keep in the fridge until needed.
Rinse the vegetables under cold running water for a couple of minutes. Place in a clean tea towel and squeeze out all of the moisture. Put the vegetables in a clean mixing bowl and add the lemon zest and chopped herbs. Check and add seasoning if required. Fold in as much mayonnaise as you like, you may not need it all. Mix together and serve. The coleslaw will keep in the fridge for up to one week.
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This recipe is from...
Tom Kerridge's Best Ever Dishes
Tom Kerridge's Best Ever Dishes
1. Crowd Pleasers
BBC Two
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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