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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.
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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)
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.
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