Following on in our Christmas Wriggle recipe series, ‘Series of Sides’, we’re bringing to you our second side: coleslaw. This second side dish, similarly to the carrot and fennel seed balls, is something we hope you will be able to incorporate into many of your festive dishes and maybe more. We’ve taken some traditional festive Brussels, a few super leaves and some additional fruits and vegetables for good measure, in the hope that you can use up some left over vegetables and transform them into our delicious and wholesome slaw.
Aside from the fact coleslaw provides the opportunity to combine endless amounts of vegetables into one side, it’s also such a fun partner to so many other foods; salad plates, potatoes and endless amounts of wraps and grains work in perfect harmony with slaw. So, this got me wondering: it boasts such versatility, but why is it never served warm? For such a delicious and moreish addition to a spectrum of dishes, why is nobody warming the thing? I mean, you can eat it as crunchy, as saucy, as vegetable heavy as you like: is there a coleslaw policy that we’re missing?
This question led me to one and only one conclusion: warm winter-slaw.
Coleslaw creatively packs in an impressive amount of vegetables, the opportunity for fruits and herbs, and an excellent selection of green leafy goodness; with our version including the ever fashionable super green of the moment, kale.
Kale is off the charts when it comes to nutrients. It’s the best green in terms of antioxidants and it’s also a good source of vitamin A, vitamin C, calcium and cancer-fighting phytonutrients. Besides it has also tons of fiber — one cup of this vegetable packs 90 mg into only 36 calories —while also helping to regulate enzymes that assist in detoxing your liver. Not only that, when it’s tamed by the smooth soy cream goodness and forever-seductive pops of pomegranate.
We give you: warm winter-slaw.
This should serve 4.
The ingredients list here should allow for a light cream coating for the vegetables, possibly consider 300ml of cream if you prefer it richer.
Half a large savoy cabbage
1 chicory bulb
Half a large, white onion
1 garlic clove
3 tbl spoons fennel seeds
8 Brussel sprouts
250g pomegranate seeds (or 1 large pomegranate)
2 large handful of dill
200ml soy cream (or any non-dairy alternative)
Kosher salt (generous pinch)
* The ingredients list here should allow for a light cream coating for the vegetables, possibly consider 300ml of cream if you prefer it richer *
Rinse all the vegetables and set aside for prep. Finely slice the cabbage, sprouts, chicory and kale, then put them on to steam for around 15 minutes; checking regularly throughout, as you don’t want them to go soggy – al dente is your aim.
Finely slice the onion and fry it off in some water on a high heat (use oil if preferred, but remember the soy cream is already fairly fatty). Add the garlic, fennel seeds and cream, then allow to fry on a medium heat for around a minute.
The vegetables should be warmed through and soft but not too floppy; add them to the pan and mix quickly, coating them in the cream sauce. Once covered, allow another minute for frying time. To serve: top with the pomegranate, salt and the dill, breaking it very finely over the top.