JAMIE OLIVER WINTER COLE SLAW

JAMIE OLIVER WINTER COLE SLAW image

Yield 6 servings

Number Of Ingredients 15

2 carrots, different colours if you can find them, peeled
1 bulb fennel, trimmed
3-4 radishes
1 light-coloured beetroot, peeled
1/2 a small celeriac, peeled
14oz red and white cabbage, outer leaves removed
1/2 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
1 cup yoghurt
2 tablespoons mustard
Sea salt
freshly ground black pepper

Steps:

1. 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. 2. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. 3. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. 4. 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. Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.