The best winter veg coleslaw
Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I've used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it's also healthier. If you're struggling to find radishes or fennel, don't worry. Just do what you can, but remember that the more interesting crunchy vegetables you can get shredded into this baby, the better! PS If you haven't got round to getting yourself a food processor yet, and you're serious about cooking, do go and buy one. It won't be a waste of money – unlike most kitchen gadgets you'll use it all the time, especially for recipes like this one.
Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Celeriac | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 carrots, different colours if you can find them, peeled
- 1 bulb fennel, trimmed
- 3-4 radishes, use at least two out of this, the beetroot, celeriac and cabbage
- 1 light-coloured beetroot, peeled, use at least two out of this, the radishes, celeriac and cabbage
- ½ small celeriac, peeled, use at least two out of this, the radishes, beetroot and cabbage
- 400 g red and white cabbage, outer leaves removed, use at least two out of this, the radishes, beetroot and celeriac
- ½ red onion, peeled
- 1 shallot, peeled
- 1 lemon
- extra virgin olive oil
- 1 handful fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
- 250 ml yoghurt
- 2 tablespoons mustard
- sea salt
- freshly ground black pepper