Don’t dismiss coleslaw as a summer barbeque staple; it is a veritable celebration of winter veg, and this one is so very Christmassy.
Serve with Christmas ham, a spiced pulled pork, cold leftover turkey, or simply alongside a steaming baked potato for an easy side dish everyone will love. Inexpensive for a crowd, too.
You will need a food processor with a slicing attachment to shred the vegetables. If you haven’t got one, you can either slice thinly with a knife (patience permitting), or buy a couple bags of prepared coleslaw mix, adding in the red pepper, coriander and pomegranate.
Feeds 8 as a side
1 green cabbage (savoy, or white cabbage is good too)
1/2 red cabbage
1 medium red onion, peeled
1 red pepper, stalk and seeds removed
1 large handful fresh coriander
Seeds from a whole pomegranate (about a cup)
For the dressing:
4 tbsp white wine vinegar
2 tbsp mayonnaise
2 tbsp honey
2 tsp Dijon mustard
Salt and pepper
2 tbsp olive oil
Set up your food processor with the slicing attachment on its thinnest setting. Shred the cabbages, red onion and pepper and transfer to one very large bowl (or two large bowls, ensuring you distribute the vegetables evenly).
Tear in the coriander leaves, discarding any large stalks. (Save a few leaves for the top, later.) Sprinkle over the pomegranate seeds. Toss up the whole mixture and set aside until ready to serve.
To make the dressing, whisk together the vinegar, mayonnaise, honey, Dijon, and a big pinch of salt and pepper. Add the olive oil and whisk again until you have a thick smooth dressing. Set aside until needed.
Make ahead: Salad and dressing can be prepared 24hr in advance. Keep both refrigerated.
Just before serving, add the dressing and toss well. Sprinkle over a few extra coriander leaves and serve.