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  • Parsnip and apple coleslaw

    Parsnip and apple coleslaw
    Serves 2 as a main meal, 4 as a small side dish

    2 tbsp cider vinegar
    1 tbsp good olive oil
    1 tsp clear honey
    1 tsp wholegrain mustard
    175g parsnips
    100g carrots
    100g red cabbage
    1 Cox’s apple, or your preferred eating apple, weighing approximately 150g
    Handful of fresh parsley leaves, roughly chopped
    25g walnuts, roughly chopped

    1 Place the vinegar, oil, honey and mustard in a small jar and season with a small pinch of salt and a good grinding of black pepper. Screw on the lid and give it a shake until it’s pale and combined. Taste, adjust the seasoning if necessary, and set aside.

    2 Peel the parsnip(s) and slice out the woody core – you’ll end up with about 100g parsnip. Coarsely grate and place in a large bowl. Peel and coarsely grate the carrot(s) and add to the parsnip. Very finely slice the red cabbage and add to the bowl.

    3 Quarter the apple and slice out the core. Coarsely grate the apple, discarding any large pieces of skin. Add to the vegetables with the parsley leaves and half the walnuts.

    4 If the dressing has started to separate, give it a shake again, then pour over the coleslaw. Toss the salad to coat in the dressing and then divide between two plates. Scatter over the remaining walnuts and serve. For a more filling meal, serve it with a chunk of blue cheese and warm crusty bread (it’s also good with a greasy pork chop and apple sauce if you’re not vegetarian).

    via ginandcrumpets.wordpress.com

    Used 2 parsnips and 4 small carrots. 1/4 of a small / medium head of green cabbage. 1 Tbsp honey, 1 Tbsp dijon, only a splash of cider vinegar. Zest from one lemon, plus used the fresh lemon juice from the whole lemon. No parsley, no walnuts (so it's very plain and orange / green looking).

    My version is definitely more of a side dish version.

    → 2:05 PM, Jan 9   •  Personal, apple, cabbage, carrot, coleslaw, cooking, mustard, parsnip, recipes, Blog
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