One Woman's Journey through Her Cookbooks
If there’s one thing I love it’s mayonnaise! I could eat it by the truckload. Not on its own mind you but over eggs, fish, potatoes… I love the creamy cold taste of it and I love how you can change the flavour by adding a simple ingredient or two. Of course, this mayonnaise vice of mine drove me for years to eat potato salad and coleslaw – yes, that disgusting sloppy wet coleslaw that you get in supermarkets. I do apologise.
Now, I’d been clearing out and re-organising my larder and that was an eye opener in itself as a lot of my staples are fast approaching their best before and use by dates! A bag of mixed dried fruits, nuts and seeds fell into in this group. It reminded me of a recipe I had wanted to try from the Year in Avoca cookbook which of course includes, you guessed it, MAYONNAISE! This is a lovely crunchy coleslaw that is the perfect Winter salad. The addition of fruit I think always lifts a plain coleslaw but in this case, the addition of mustard to the mayonnaise gives it that extra kick that is very welcome.
Here’s my winter slaw inspired by Avoca’s recipe and my larder ‘cleanse’:
SERVINGS: Easily 6-8
1/2 head of red cabbage, shredded
1/2 head of white cabbage, shredded
1/2 head of celeriac, peeled and julienned (then placed in water and lemon to stop it going brown)
1 carrot, peeled and julienned
As much dried fruits, nuts and seeds as you like – I used two good tablespoons from a bag of raisins, cranberries, pumpkin seeds, flaked and whole almonds
2 seriously heaped dessertspoons of mayonnaise
1 rounded dessertspoon of Maille wholegrain mustard
1 dessertspoon of cold water
Parsley, 1 chopped handful
Salt and black pepper
Combine the cabbages, drained celeriac, carrot, fruit and nuts in a large bowl.
Mix the mayonnaise and mustard together. Slacken with the water.
Pour the mayonnaise dressing over the vegetables and mix well along with the chopped parsley.
Season with salt and pepper.