the best winter veg coleslaw

method

Coleslaw is something that most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I’ve used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it’s also healthier. If you’re struggling to find radishes or fennel, don’t worry. Just do what you can, but remember that the more interesting crunchy vegetables you can get shredded into this baby, the better!

1. Shred the carrot, fennel and your choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, and onion as finely as you can and add to the bowl.
2. In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

Adapted from Jamie at Home
www.jamieoliver.com/jamies-ministry-of-food

serves: 4

ingredients

• 1 carrot, peeled
• 1 bulb of fennel, trimmed use at least 1 of the • following: 3–4 radishes; 1 light-coloured beetroot, peeled; 1 turnip, peeled; ½ a small celeriac, peeled
• 200g red cabbage, outer leaves removed
• ½ a red onion, peeled
• 1 lemon
• extra virgin olive oil
• a small handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
• 125ml yoghurt
• 1 heaped teaspoon mustard
• sea salt and freshly ground black pepper

Equipment list
Food processor or mandoline
Bowls
Knife
Chopping board