The best winter veg coleslaw

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

Carrot, fennel & cabbage in a herby yoghurt dressing

“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. ”

Serves 6

Cooks In20 minutes

DifficultySuper easy

Vegetables, Dinner Party, Gluten-free, Vegetarian

Nutrition per serving

Calories

103

5%
Fat

4.3g

6%
Saturates

1.4g

7%
Protein

4.5g

9%
Carbs

12.1g

5%
Sugars

11.1g

12%
Salt

0.94g

16%
Fibre

4.8g

-

Of an adult's reference intake

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Ingredients

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

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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.

Tips

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!

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.