Crisp shredded red cabbage, carrots and fennel make a fantastic base for a winter coleslaw. Orange segments and parsley add freshness and a zingy honey, mustard and orange dressing is lighter than traditional mayonnaise. Serve with cold meats on boxing day or cold poached salmon.

SERVES 6 PREP 20 MINS

¼ red cabbage, finely shredded

2 carrots, coarsely grated

1 fennel bulb, finely shredded

1 orange, peel and pith removed, cut into segments and halved

2tbsp chopped fresh flat-leaf parsley

For the dressing:

1tbsp wholegrain mustard

1tsp runny honey

2tbsp orange juice

1tbsp white wine vinegar

4tbsp olive oil

1 Mix the cabbage, carrots, fennel, orange and parsley in a salad bowl.

2 Place the dressing ingredients in a screw top jar. Season with salt and freshly ground pepper and shake until well mixed. Pour over the salad and mix well.

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