Winter root and cabbage slaw
Lots of chopping and grating but worth it!
Makes approximately 4-6 servings
Preparation time is approximately 20-30 minutes
Cooking time is approximately
1 heaped tsp Dijon mustard
4 tbsp good olive oil
Choose from any of the raw vegetables listed below (even add in raw beetroot if you dare! )
¼ large red cabbage, tough core and thick ribs removed, leaves finely chopped
¼ large celeriac, or ½ a small one, peeled and cut into fine matchsticks or grated
1 large carrot, peeled and cut into fine matchsticks or grated
1 small or ½ a large red onion, very finely sliced
1 small parsnip peeled and grated
2 tbsp fresh parsley, finely chopped or 1 tbsp any dried herbs
How to make
1. Whisk the lemon juice, mustard, and olive oil together in a large bowl.
3. Add the chopped or grated cabbage, celeriac, carrot, parsnip, and onion, (parsley, if you have it).
4. Gently toss together
5. Taste and add more oil, lemon juice or seasoning to your taste
HINTS & TIPS
You can use a mayonnaise/yogurt base dressing if you prefer (healthier option rather than just mayonnaise)
Add equals amount of mayonnaise and yogurt to a bowl and mix, season and add to the prepared vegetables
This salad can be used in sandwiches with cheese or ham or served on the side
Can be keep in an airtight container in the fridge for about 3 days, longer if no dressing is added.