Winter Veg Coleslaw

[vegelady]

     Ingredients:


     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; 1/2 a small celeriac, peeled   
     14 ounce 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
     250ml yoghurt
     2 tablespoons mustard
     Sea salt and freshly ground black pepper



     Directions:


     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.