The best winter veg coleslaw

Coleslaw

Serves 6

  • 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

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.

Nutritional Information

Method

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.

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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 127 6%
  • Carbs 11.7g 5%
  • Sugar 9.4g 10%
  • Fat 6.1g 9%
  • Saturates 1.6g 8%
  • Protein 4.6g 10%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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