Boxing Day Slaw

8:45 pm on 26 December 2013

After all that Christmassy food many have had on the 25th, it's nice to have something that's not only completely different, but can help use up some leftovers. That said, feel free to ignore my quantities and do what you like - this doesn't have to have meat in it at all.


  • 1/2 a red or green cabbage
  • 1 carrot
  • Any other crunchy vegetables that you think would work - if you've got half a head of brocolli or a rapidly-deflating capsicum, finely chop them and throw them in.
  • 1/2 cup roasted peanuts (or substitute any other type you have to hand - walnuts would be lovely here)
  • 1 cup or so of finely chopped or shredded cold leftover meat, such as ham, turkey or chicken
  • 1 handful of mint or coriander leaves, or better yet - both

Dressing option 1

  • 2 tablespoons plain oil, like rice bran 
  • 1 tablespoon sesame oil
  • Juice of a lemon
  • 1 tablespoon fish sauce
  • 2 tablespoons sesame seeds

Dressing option 2

  • 2 tablespoons mayonnaise
  • 2 tablespoons olive oil
  • Juice of a lemon
  • 1 tablespoon mustard, whatever you have - dijon, wholegrain, etc
  • Pinch salt


Slice the cabbage as finely as you can muster, grate or finely slice the carrot into sticks, and slice up any other vegetables you're adding. Throw all of this into a large bowl with any leftover meat you're using, and stir to mix the three together. Whichever dressing you're going for, simply mix all the ingredients together in a small bowl (or even just a mug if you still have mountains of Christmas dishes left to do, leaving you very few utensils and accoutrements) and stir through the slaw. Ideally, let it sit for a half hour or so in the fridge to let the flavours sink in, but immediacy is fine. Stir through the peanuts and mint/coriander leaves just before serving. 

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