The best winter veg coleslaw

Name: The best winter veg coleslaw
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 carrots, different colours if you can find them; 1 bulb fennel; use at least 2 of the following:; 3–4 radishes; 1 light-coloured beetroot; 1 turnip; ½ a small celeriac; 400g red and white cabbage; ½ a red onion; 1 shallot; 1 lemon; extra virgin olive oil; 250ml yoghurt; 2 tablespoons mustard; 1 handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil)

Carrot, fennel & cabbage in a herby yoghurt dressing

Vegetarian

20 mins

Super easy

serves 6

About the recipe

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.

nutrition per serving

Calories

Fat

Saturates

Sugars

12%

Salt

16%

Protein

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie at Home

By Jamie Oliver

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Ingredients

2 carrots, different colours if you can find them

1 bulb fennel

use at least 2 of the following:

3–4 radishes

1 light-coloured beetroot

1 turnip

½ a small celeriac

400g red and white cabbage

½ a red onion

1 shallot

1 lemon

extra virgin olive oil

250ml yoghurt

2 tablespoons mustard

1 handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil)

Top Tip

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!

Method

Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black 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.

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.

Tags

Vegetable British Coleslaw Sides Fennel Carrot Vegetarian Winter Jamie at Home Entertaining Dinner Party

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