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The best winter veg coleslaw
The best winter veg coleslaw
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Total Time:
20 minutes
Revamp classic coleslaw with a healthier twist using yogurt instead of mayo for a tastier and lighter dish.
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
  • 250 ml yoghurt
  • 2 tablespoons mustard
  • 1 handful fresh soft herbs (use mint, fennel, dill, parsley and chervil)
Instructions:
  • Peel the carrots, fennel, beetroot, and celeriac. Trim the fennel and remove the outer leaves of the cabbage. Shred the vegetables using a mandolin or food processor. Slice the onion and shallot finely and add them to the bowl. In a separate bowl, mix half of the lemon juice, olive oil, yogurt, and mustard. Chop the herbs and stir them into the dressing. Pour the dressing over the vegetables and mix well. Season with salt, pepper, and remaining lemon juice. Serve with sliced roast meat drizzled with olive oil.

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