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

This entry was posted in Autumn, October, Salads. Bookmark the permalink.

10 Responses to Autumn Coleslaws

  1. janemaynard says:

    we featured this post on 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


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