While cooking a ham with a sugar mustard glaze, it occurred to me that another meal of roast meats and vegetables was not really what I was after. Out of season summer salads seemed wrong as well but echoing the flavour of the mustard into a seasonal coleslaw? Why not? Why not indeed?
I remember being out on Christmas day picking Brussels Sprouts from the stalks when I was a child. In season from October until March, this is a great way to have a seasonal salad in winter and leftovers are great in a lunchbox, perhaps with a bit more of that ham.
Coleslaw - Makes enough for two (leftovers are great for lunch)
100g, 4oz Sprouts (unpeeled weight) or cabbage if you prefer
50g, 2oz Carrot
1 small apple
2 tbsp Mayonnaise, low fat is fine
1/2 tsp Dijon mustard
Few drops lemon juice
Peel the outer leaves off the sprouts and finely shred. Grate the peeled carrots and core but don't peel the apple.
Mix the mayonnaise, mustard and lemon juice together and then mix with the vegetables.