The best winter veg coleslaw

Coleslaw is something 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! PS If you haven't got round to getting yourself a food processor yet, and you're serious about cooking, do go and buy one. It won't be a waste of money – unlike most kitchen gadgets you'll use it all the time, especially for recipes like this one.

Nutritional Information (amount per serving)

Calories
127kcal
Carbs
11.7g
Sugar
9.4g
Fat
6.1g
Saturates
1.6g
Protein
4.6g

Serves 6   Approx time: 20   Difficulty: super easy

Ingredients

  • 2 carrots, different colours if you can find them, peeled
  • 1 bulb fennel, trimmed
  • 3-4 radishes, use at least two out of this, the beetroot, celeriac and cabbage
  • 1 light-coloured beetroot, peeled, use at least two out of this, the radishes, celeriac and cabbage
  • ½ small celeriac, peeled, use at least two out of this, the radishes, beetroot and cabbage
  • 400 g red and white cabbage, outer leaves removed, use at least two out of this, the radishes, beetroot and celeriac
  • ½ red onion, peeled
  • 1 shallot, peeled
  • 1 lemon
  • extra virgin olive oil
  • 1 handful fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
  • 250 ml yoghurt
  • 2 tablespoons mustard
  • sea salt
  • freshly ground black pepper
 

Method

Shred the carrots, 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, onion and shallot as finely as you can and add to the bowl. 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.

Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.


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