A celeriac remoulade is a recipe you would normally see, but we have adapted this to make a coleslaw – celeriac is quite tough, and would undoubtedly be tough to use a blender with! The sauce however for the coleslaw, is based on a remoulade recipe, not just a simple mayonnaise, and it can all be made in your blender.
No. of Servings: 8
Preparation Time: 15 minutes
Cook Time: No cook!
For the remoulade
o 2 large fresh eggs
o 6tsp freshly squeezed lemon juice (more if you like it lemony)
o 3tsp Dijon mustard
o ½tsp fine sea salt
o ½tsp freshly ground white pepper
o 180ml/6fl.oz olive oil (if you like a nutty taste, you could use groundnut oil)
o 3 or 4 anchovies
For the coleslaw
o 1 medium-sized cabbage, taken off the core
o 1 large white onion (or red if you prefer)
o 2tsp freshly chopped parsley (finely cut)
Extras: Westphalian, Parma or Serrano Ham, chopped capers or gherkins for garnish.
Using your blender, mix together all the dressing ingredients apart from the olive oil. Blend well, and then very slowly, add the oil a little at a time, until fully blended. Remove from the blender, scraping as much as you can out into a large dish.
No need to clean out the blender! Cut the cabbage into pieces to fit the blender, and also the onion. You may need to separate into two batches, depending on the size of your blender.
Add a little amount of water and blend/chop the ingredients, watching to ensure the consistency is correct.
Drain off carefully to remove excess liquid. When drained, tip the cabbage mix into the remoulade and stir to combine. Add extra seasoning if required.
Serve with smoked ham, chicken or any other cold cuts. Sprinkle over chopped gherkins or capers for added flavour.