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The best winter veg coleslaw
Carrot, fennel & cabbage in a herby yoghurt dressing
- Vegetarianv
Carrot, fennel & cabbage in a herby yoghurt dressing
- Vegetarianv
“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
Jamie at HomeVegetablesDinner PartyBritishSidesVegetable sides
Nutrition per serving
-
Calories 103 5%
-
Fat 4.3g 6%
-
Saturates 1.4g 7%
-
Sugars 11.1g 12%
-
Salt 0.94g 16%
-
Protein 4.5g 9%
-
Carbs 12.1g 5%
-
Fibre 4.8g -
Of an adult's reference intake
Tap For Method
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)
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
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.
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Related video
Common veg coleslaw: Aaron Craze
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