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A very beautiful coleslaw
Serves 4 Starters and mains
Ingredients
- 2 medium carrots, peeled
- 1⁄4 small white cabbage
- 1⁄4 small red cabbage
- 100g kale
- 1 small fennel bulb
- 10g flat-leaf parsley, leaves picked and roughly chopped
- 7 or 8 sprigs thyme, leaves picked and finely chopped
For the dressing
- 150g natural yoghurt or silken tofu
- juice 1⁄2 lemon
- 11⁄2tbsp cider vinegar
- 11⁄2tbsp Dijon mustard
- 1tbsp olive oil
- 1tsp English mustard
- 1⁄4-1⁄2tsp chilli flakes
Method
Place the grater attachment on a food processor and grate the carrot. Remove, add the thinnest slicer attachment and slice the white and red cabbage, kale and fennel. Tip into a large bowl and add the herbs.
Mix all the dressing ingredients together, season with sea salt and pepper, pour over the vegetables and toss until thoroughly coated.
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