I remember the first time I tried winter coleslaw. It wasn’t at a typical summer barbecue or a picnic. It was during the colder months, and the freshness of the cabbage mixed with hearty root vegetables felt like the perfect balance to the season. A friend of mine introduced me to a version of Jamie Oliver’s winter coleslaw, and I was hooked. It was crunchy, refreshing, and had just the right amount of sweetness and tang. Plus, it stayed fresh for days!
Winter coleslaw isn’t your typical summertime dish. It’s hearty and filled with flavors that hold up well against the cold weather. Using winter vegetables like cabbage, carrots, and parsnips gives it a satisfying bite. Jamie Oliver’s version is a twist on the classic, incorporating some surprising ingredients to elevate the flavor.
Jamie Oliver’s Winter Coleslaw Recipe
Jamie Oliver’s winter coleslaw has a unique spin. While most coleslaws are heavy on the mayonnaise, Jamie goes for a lighter, more refreshing dressing with a tangy mustard and yogurt base. His recipe makes use of simple seasonal vegetables that pack flavor and nutrition.
It’s not just a salad; it’s a hearty, satisfying dish that can accompany roast dinners or stand alone as a light lunch. I’ve made this multiple times over the years, and every time I try it, I’m impressed by how something so simple can be so delicious. The combination of textures from the cabbage and the sweetness of the apples creates a perfect harmony, and the dressing just ties everything together.
Ingredients Needed
Here’s a breakdown of the ingredients you’ll need to bring Jamie’s winter coleslaw to life:
- 1 small red cabbage: This gives the slaw its vibrant color and a crunchy texture. Red cabbage is slightly sweeter than green cabbage, which adds a nice contrast to the dressing.
- 1 large carrot: Grated or julienned, the carrot adds sweetness and crunch.
- 2 parsnips: This root vegetable is a winter classic and gives the coleslaw a nutty, earthy flavor that complements the cabbage.
- 2 apples (Granny Smith or Braeburn work best): Their tartness balances the sweetness of the other ingredients and adds juiciness.
- A handful of fresh parsley: For freshness and a pop of green.
- 1 small red onion: Sliced thinly for a bit of sharpness.
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For The Dressing
- 3 tbsp Greek yogurt
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp whole-grain mustard
- 1 tsp honey (optional, depending on how sweet you like it)
- Salt and pepper to taste
How To Make Jamie Oliver’s Winter Coleslaw
Making Jamie Oliver’s winter coleslaw is easy and straightforward. Here’s how to do it step by step:
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Prep The Vegetables
- Slice the cabbage thinly, removing the core.
- Grate or julienne the carrots and parsnips.
- Core and slice the apples thinly, leaving the skin on for extra fiber and color.
- Thinly slice the red onion and chop the parsley.
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Mix The Veggies And Fruit
- In a large bowl, combine the cabbage, carrots, parsnips, apples, onion, and parsley. Toss them together to evenly distribute the ingredients.
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Make The Dressing
- In a separate bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, mustard, and honey.
- Season with salt and pepper to taste. Adjust the mustard or vinegar if you want it tangier.
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Combine
- Pour the dressing over the vegetables and toss everything until it’s well-coated. You can use your hands to massage the dressing into the veggies for better coverage.
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Chill And Serve
- Let the coleslaw sit in the fridge for about 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly.
Ingredient Science Spotlight
There’s more than meets the eye when it comes to these ingredients. Let’s take a look at a few:
- Cabbage: It’s full of fiber and antioxidants. The crunchiness comes from its cellulose content, which is a great source of roughage. It also holds up well in slaw without wilting quickly, even when dressed.
- Carrots: High in beta-carotene (a form of vitamin A), carrots contribute to eye health. Their natural sweetness comes from natural sugars, which are more pronounced when grated, creating a delightful contrast against the tangy dressing.
- Parsnips: They’re rich in potassium, fiber, and antioxidants. The sweet, earthy flavor comes from complex carbohydrates that break down into simple sugars as they cook or sit in a slaw. They add a velvety texture to the dish.
- Greek Yogurt: The tang of Greek yogurt brings a creamy, rich texture while keeping the coleslaw light. It’s also packed with probiotics, which help support digestion and gut health.
- Apple Cider Vinegar: Not just for tang, but apple cider vinegar helps to balance the sweetness in the dish. It also aids digestion and is often praised for its health benefits.
Expert Tips
- Grate, Don’t Chop: Grating the vegetables creates more surface area for the dressing to cling to. It also helps the flavors meld together quicker, especially with cabbage, which can be a little tough when chopped into large pieces.
- Make Ahead: Coleslaw is even better after it sits for a while. The flavors develop as it chills, so I recommend making it at least an hour before you plan to serve it. Even overnight is fine.
- Balance the Sweetness: If you’re adding honey or a sweeter apple variety, be careful not to overdo it. You want the natural sweetness of the veggies and fruit to shine, not overwhelm the dish.
- Add Crunch: If you like extra crunch, sprinkle some toasted seeds, like sunflower or pumpkin seeds, over the top just before serving.
- Freshness is Key: Always use fresh, crisp vegetables. The key to a great coleslaw is freshness, as wilted cabbage can make the whole dish feel soggy and dull.
Recipe Variations
Jamie’s winter coleslaw is versatile, and you can customize it in many ways:
- Add nuts: Walnuts or pecans can add a deep, roasted flavor and additional crunch.
- Spicy Kick: A pinch of chili flakes or a small dash of hot sauce in the dressing will give the coleslaw a spicy twist.
- Add citrus: A squeeze of lemon or orange juice can brighten up the slaw.
- Use different cabbage: Green cabbage is a great substitute if you can’t find red cabbage. It’s a bit milder but still crunchy.
- Vegan Version: Swap the Greek yogurt for a plant-based alternative like cashew cream or coconut yogurt.
Final Words
What I love most about this winter coleslaw is how adaptable it is. Whether you’re having it with a roast chicken or on its own as a light lunch, it always works. The balance of textures-crunchy cabbage, sweet apples, earthy parsnips-makes each bite interesting. Plus, the dressing is light but packed with flavor, which complements the winter vegetables perfectly.
FAQs
What Makes Jamie Oliver’s Winter Coleslaw Different From Regular Coleslaw?
Jamie Oliver’s winter coleslaw uses seasonal ingredients like celeriac, kale, and apples, giving it a heartier and more earthy flavor compared to the usual cabbage-based slaw.
Can I Make Jamie Oliver’s Winter Coleslaw Ahead Of Time?
Yes! The coleslaw can be made up to a day ahead. Just store it in the fridge and give it a good toss before serving.
What Should I Serve Jamie Oliver’s Winter Coleslaw With?
This coleslaw pairs wonderfully with roasted meats, grilled sausages, or as a side to a festive holiday spread.