A new slaw recipe.

I snagged a new recipe from Jamie Oliver's Jamie @ Home show a few weeks ago and we tried it over the weekend.

Incidentally, it should be noted that we live by our own brand of the "Fairness doctrine". If I suffer thru sports of any kind, especially one that forces me to witness my husband acting like a nut and yelling at the tv, then the Food Network and HGTV get "fair and equal time". Conversely, I rarely subject my husband to Food TV but made an exception when I was suffering from the flu and oddly enough, this recipe appealed to him. Um, so of course I made it at the very first opportunity. :) I think Joal's affection for it may have had something to do with Jamie saying it was "hearty and sturdy" or something. I dunno.

It's a slaw made with yogurt and mustard instead of mayo and it uses tons of veggies, instead of just carrots and cabbage. Joal's not much of a fan of mayo.

Winter Cole Slaw
(my take on a recipe by Jamie Oliver)

Shred or thinly slice:

half a head of red cabbage
half an onion
3 peeled carrots
half of a leek bundle
half of a fennel
2 peeled turnips

For the dressing, in a small bowl, combine:
the juice of a lemon
2 small container of plain all-natural yogurt
1 or 2 heaping tablespoons of whole grain mustard
a slight sprinkling of sugar
salt and cracked pepper

Combine all the sliced veggies in a large bowl. Pour the dressing over the veggies and combine with hands.

Serve over sliced roast beef.

When I plated this, I put the roast beef on a piece of toasted wheat bread, and then piled the slaw on.

Next time, I'm thinking of adding some crumbled bacon and perhaps using slightly less whole grain mustard...that's some powerfully tangy stuff.

And one more note: it was better the second day.

Happy Tuesday!

1 comment:

Mimi said...

Those things generally are better the next day. Sounds good, thanks!