This is a lighter version of the normal heavy, sweet coleslaw that you can make or buy. The yogurt dressing is tasty but light. I ate it here with a quiche and home-grown salad. The bacon in the quiche was a pack of "bacon bits" for around £2 that I bought in Chantry Farm Shop. I thought it was a great idea to sell those bits and they were good value, with enough to make 2 quiches.
• 2 carrots, different colours if you can find them, peeled
•
1 bulb fennel, trimmed
Use
at least 2 of the following:
•
3-4 radishes
•
1 light-coloured beetroot, peeled
•
½ a small celeriac, peeled
•
400g red and white cabbage, outer leaves removed
•
½ red onion, peeled
•
1 shallot, peeled
•
1 lemon
•
Extra virgin olive oil
•
A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil),
leaves picked and chopped
•
250ml yoghurt
•
2 tablespoons mustard
•
Sea salt and freshly ground black pepper
Shred the carrots, fennel, and your
choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the
julienne slicer in your food processor. Put the veg into a mixing bowl. Slice
the cabbage, onion and shallot as finely as you can and add to the bowl. In a
separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the
chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix
well to coat everything. Season to taste with salt and pepper and the rest of
the lemon juice if you like.
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