Autumn Coleslaws

Loving these psychedelic purple and orange coleslaws – crunchy autumn alternative to slow- braised red cabbage.

This Cabbage Fennel and Apple Slaw is lovely with grilled pork chops or sausages , smoked fish or on a baked potato ( especially a sweet potato ) mixed with  soft cheese.

Autumn Cabbage Fennel and Apple Slaw.

2 parts Red Cabbage
1 part Fennel
3 parts Carrots
1 part Apple
1 part Red Onion

Dressed with 3tbsp cider vinegar ,  3 tbsp rapeseed oil,  1 tsp wholegrain mustard 1/2tsp toasted fennel seeds

For a different taste a spicy dressing makes an Autumn Thai Coleslaw delicious with  steamed fish especially trout, salmon or mackerel. 



Autumn Thai Coleslaw

2 parts Red Cabbage
2 parts Carrots
1/4 part Spring Onions
1/4 part Coriander Leaves

Dressed with 1 tbsp Fish Sauce , 1 tbsp Lime Juice , 1tbsp soy sauce 1/2 tsp Fresh Red Chilli  finely chopped

Steamed Trout Into a piece of foil , place a whole trout with  ginger , green parts of spring onion, roughly chopped garlic, coriander leaves , ginger and fresh lime segements and a dash of soy sauce  Seal the foil and place in the oven at 180degC for 25 minutes

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10 Responses to Autumn Coleslaws

  1. janemaynard says:

    we featured this post on FoodPress.com today – what a great idea to put an autumn twist on coleslaw! :)

  2. feastonthecheap says:

    Love me some autumn slaws. We just made an Apple Raisin Slaw that we’re subbing in for summer’s cabbage-mayo concoctions. Really perks up pork tenderloin…or anything else for that matter.

  3. leaannbrown says:

    I just found Food Presses which lead me to your blog. I can tell I’m going to love your posts. I’m a new subscriber.

  4. Looks really pretty. Love the colors!

  5. rsmacaalay says:

    The colors on those coleslaw are lovely, They look tasty too, excellent choice of dressing for this one. Thanks for sharing

    Raymund
    http://angsarap.wordpress.com

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