Posh coleslaw (Jamie Oliver)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 125.6
- Total Fat: 8.8 g
- Cholesterol: 6.4 mg
- Sodium: 186.3 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.6 g
- Protein: 3.1 g
View full nutritional breakdown of Posh coleslaw (Jamie Oliver) calories by ingredient
Introduction
A JAmie Oliver recipe slightly adaptedThis is really nice served with a simple pasta, with leftover cold meats, in a sandwich or with a simple jacket potato and knob of butter. Any leftovers can be kept in the fridge then served as a really posh coleslaw
A JAmie Oliver recipe slightly adapted
This is really nice served with a simple pasta, with leftover cold meats, in a sandwich or with a simple jacket potato and knob of butter. Any leftovers can be kept in the fridge then served as a really posh coleslaw
Number of Servings: 4
Ingredients
-
Cabbage, red, fresh, 2 leaf (remove)
*Daikon Radish (Mooli), 1 cup (remove)
Carrots, raw, 2 medium (remove)
Fennel, 0.5 bulb (remove)
Milk, 3.25%, 150 mL (remove)
Anchovy (anchovies), 3 anchovy (remove)
Cider Vinegar, 1 tbsp (remove)
*Extra Virgin Olive Oil, 2 tbsp (remove)
Yellow Mustard, 1 tsp or 1 packet (remove)
Garlic, 3 cloves (remove)
Directions
Put the thinly sliced veg in a large bowl (can be any cabbage and fresh root veg)
2. Put your milk in a pan on a medium heat with the garlic and anchovies and bring to simmer. Let it cook for 10 minutes until the garlic cloves are soft, then pour everything into a liquidiser. Add the vinegar, olive oil and mustard and blend for a few minutes then stop and have a taste. You want it to be quite acidic but if it’s too acidic add a bit of oil for balance. Add good pinches of sea salt and freshly ground pepper then pour over the sliced veg.
Nice with fresh mint sprinkled on top.
Serving Size: 4 generous portions or a side dish for 6+
Number of Servings: 4
Recipe submitted by SparkPeople user ANNETJE.
2. Put your milk in a pan on a medium heat with the garlic and anchovies and bring to simmer. Let it cook for 10 minutes until the garlic cloves are soft, then pour everything into a liquidiser. Add the vinegar, olive oil and mustard and blend for a few minutes then stop and have a taste. You want it to be quite acidic but if it’s too acidic add a bit of oil for balance. Add good pinches of sea salt and freshly ground pepper then pour over the sliced veg.
Nice with fresh mint sprinkled on top.
Serving Size: 4 generous portions or a side dish for 6+
Number of Servings: 4
Recipe submitted by SparkPeople user ANNETJE.