Winter Slaw with Chicken and Mustard Mayo – A veg box special….

I started off with the idea of making a Remoulade. (a simple salad made with raw celeriac, cut into fine matchsticks and mixed with a Dijon flavoured mayo.)  But diverted from the original and just used a grainy mustard, added some more veg I found in my veg box, and some shredded left-over roast chicken, to make a more substantial salad.

Leave out the chicken to serve as a veggie version or to have as a side salad. Today I’m making it again to have with sausages for brunch, with a little horseradish stirred in. Would be great with a roast……

Winter Slaw with Chicken and Mustard Mayo

Make sure you cut the veg as thinly as possible. A large sharp knife or a food processor will make light of this…..

Serves 2-3 as a lunch or without chicken, then about 10 as a side dish.
1 egg yolk
1 tablespoon grainy or Dijon mustard.
Squeeze lemon juice
200 ml groundnut, veg or sunflower oil
Couple of tablespoons of flaxseed (linseed oil) too, to help lubricate winter dry skin, optional
½ a small celeriac
1 raw beetroot
1 parsnip
Tender heart of a spring cabbage
About 1/3 cooked roast chicken
2 tablespoons creme fraiche
few radishes
Salt and freshly ground black pepper.

1. First make the mayonnaise. Don’t panic this recipe is more of a thickened dressing. It really is easy. Place the egg yolk, mustard and lemon juice, in a bowl and whisk until thickened slightly.

2. Keep whisking briskly and gradually add the oil in a slow thin stream, whisking all the time until you have a thickened cream. (alternatively, whiz up the mayonnaise in a food processor following the same steps above.) Stir in the creme fraiche and season to taste.

3. Peel and cut the celeriac, beetroot and parsnip into thin matchsticks, Thinly slice the cabbage heart , (I’ll use the rest of the cabbage for something else) and tip all into a bowl.

4. Add enough dressing to coat the veg easily, season well, adjusting with more lemon juice if needed. Leave for about an hour, (as this softens the veg slightly and is much nicer to eat.) then finely slice the radishes and scatter over the top.

You can also add….. carrot, finely sliced red onion, fennel, some pomegranate seeds, celery… a little horseradish…some toasted hazelnuts or walnuts would be good, as would some finely chopped apple or pear…..

This entry was posted in Brunch, December, February, January, Lunch, March, November, Sides & Salads, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

2 Responses to Winter Slaw with Chicken and Mustard Mayo – A veg box special….

  1. Tracey says:

    Lovely. Mine was similarly pink with grated beetroot, carrot and savoy cabbage and pecan nuts with natural yoghurt and mayo mixed together with lemon juice and black pepper.

  2. That sounds top too!

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