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Coleslaw with mustard aioli dressing

Name: Coleslaw with mustard aioli dressing recipe
Yield: 6
Ingredients: 300g broccoli; 1/4 small savoy cabbage, thinly sliced on a mandoline; 1 Granny Smith apple, thinly sliced on a mandoline and cut into matchsticks; 1 kohlrabi, peeled, thinly sliced on a mandoline and cut into matchsticks; 1/2 bunch dill, leaves picked; 1/2 bunch chervil, leaves picked; 75g aioli; 60ml buttermilk; 20.00 ml runny honey; 20.00 ml Dijon mustard; 40.00 ml wholegrain mustard; 80ml olive oil; 60ml lemon juice

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P89 Coleslaw with mustard aioli dressing

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by Georgina Esdaile

Food Editor

Dec 01, 2022

Georgie shares her green take on the classic coleslaw - best paired with a whole roast chook.

1 head (300g) broccoli, trimmed, chopped
1/4 small savoy cabbage, thinly sliced on a mandoline
1 Granny Smith apple, thinly sliced on a mandoline and cut into matchsticks
1 kohlrabi, peeled, thinly sliced on a mandoline and cut into matchsticks
1/2 bunch dill, leaves picked
1/2 bunch chervil, leaves picked

Dressing

1/4 cup (75g) aioli
1/4 cup (60ml) buttermilk
1 tbs runny honey
1 tbs Dijon mustard
2 tbs wholegrain mustard
1/3 cup (80ml) extra virgin olive oil
1/4 cup (60ml) lemon juice

Method

1.

Whiz broccoli in a small food processor until finely chopped. Place broccoli, cabbage, apple, kohlrabi and herbs in a large bowl.
2.

For the dressing, whisk all ingredients in a small bowl until smooth. Season to taste. Add to the slaw and toss to combine. Serve.

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