Seasonal slaw

Seasonal slaw

By
From
Melts
Serves
4
Photographer
Jaqui Melville

Whatever the season, there is always a bountiful supply of veggies you can trim and slice to make a delicious slaw. Use this recipe as your base and swap in other fruit and vegetables, such as asparagus, apples, raisins, spring onions and celery, to suit the seasons.

Ingredients

Quantity Ingredient
1 medium carrot
1/2 fennel
2 radishes
1 small beetroot
1/4 small celeriac
200g red or white cabbage
1/2 red onion
handful mixed fresh soft herbs,, e.g. mint, dill, parsley and basil
125g plain yoghurt
2 tablespoons olive oil
1 tablespoon dijon mustard
1 lemon, juiced
sea salt
freshly ground
black pepper

Method

  1. By hand or using a food processor, finely shred or julienne the carrot, fennel, radishes, beetroot and celeriac into a large mixing bowl. Slice the cabbage and red onion as thinly as you can and add them to the bowl. In another bowl, mix together the herbs, yoghurt, olive oil and mustard and season to taste. Stir through the lemon juice and pour over the prepared vegetables. Mix thoroughly and serve.
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