Hardcore Coleslaw

A versatile vegetable slaw made with cured root vegetables and a rich, homemade garlic and anchovy mayonnaise dressing.

Side Dish Gluten Free Barbecue Salad Vegetable

Estimated Nutrition

Calories

587.4

kcal / serving

3524.4 kcal total

Carbs

10.9g

per serving

65.5 g total

Fat

60.2g

per serving

361.2 g total

Protein

3.3g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

CondimentsSauces

tsp

White Wine Vinegar

English Mustard

Dairy

piece

Egg Yolk

free-range

Fruits

piece

Lemon

zest only

NutsSeeds

tbsp

Fennel Seed

toasted

tbsp

Sea Salt

flaky

tsp

Dill

fresh, chopped

tbsp

Chervil

chopped

tbsp

Flat leaf Parsley

fresh, chopped

cloves

Garlic

grated

piece

Salt

to taste

piece

Cayenne Pepper

to taste

OilsFats

350

Vegetable Oil

Seafood

tbsp

Anchovy

salted

Vegetables

bulb

Fennel

finely sliced

0.25

piece

Celeriac

small, peeled and finely sliced

0.25

piece

Red Cabbage

small, finely sliced

0.25

piece

White Cabbage

small, finely sliced

piece

Beetroot

peeled and finely sliced

piece

Spanish Onion

finely sliced

piece

Carrot

large, peeled and finely sliced

Method

Add fennel seeds and salt to the vegetables and mix thoroughly.

Finely slice the fennel, celeriac, cabbages, beetroot, onion, and carrots into a bowl.

Fold in the mayonnaise dressing until the desired consistency is reached and serve.

Place dried vegetables in a bowl with lemon zest and chopped herbs.

Rinse the cured vegetables under cold water and squeeze dry using a clean tea towel.

Season the dressing with salt and cayenne pepper, then pass through a fine sieve.

Slowly pour 350ml of vegetable oil into the processor until the mayonnaise is emulsified.

Blend garlic, egg yolks, vinegar, mustard, lemon juice, anchovies, and sugar in a food processor.

Leave the vegetables to stand for 20 minutes to wilt and cure.