Winter Slaw

Overconsumption is harming our planet, which is why Elephant Box’s mission is to provide you with products that are useful, beautiful, durable and reliable – giving you a reason to buy better and to buy less.

Everything they make at Elephant Box will last you a lifetime, and you can feel good, safe in the knowledge that you’ve chosen to reduce your waste. They also do great recipes, like this delicious Winter Slaw:

Winter Slaw

Winter Slaw

Delicious winter slaw perfect with any meal

Course lunch, Main Course
Cuisine british
Keyword Coleslaw, slaw
Prep Time 15 minutes
Servings 2
Author Elephant Box


  • a handful red cabbage
  • a handful grated carrot  or substitute for grated beetroot
  • 1/2 bulb fennel
  • a handful hazelnuts
  • parsley

For the dressing

  • 2 tsp Dijon mustard
  • 4 tsp pomegranate molasses or 1.5 tsp sugar
  • 5 tsp balsamic vinegar
  • salt and freshly ground black pepper
  • 100 ml olive oil
  • 1/2 orange juice (optional)


  1. Finely shred the red cabbage (as much as you need, a handful is enough for 2).

  2. Grate some carrot - again just a handful is probably enough. You could substitute grated beetroot here if needed.

  3. Very finely shred half a fennel bulb - a mandolin is useful here. 

  4. Toast a handful of hazelnuts. Do this by putting them in a dry pan over a medium heat and waiting until they begin to smell toasty and delicious. Keep them moving around in the pan. Don’t take your eye off them - it’s so easy to forget and burn them! Then chop them up a bit.

  5. Chop some parsley. Mix it all together.

For the dressing

  1. Mix the mustard, molasses/sugar, salt & pepper & vinegar together. Then slowly whisk in the oil. Adjust seasoning to taste.

  2. Add as much dressing as you want to the salad - you’ll probably have some left over.

  3. Squeeze half an orange over the whole thing if you like for extra zing.