Winter Coleslaw

2 carrots

½ red/white onion

400g red & white cabbage

1 small turnip

1 beetroot

1 fennel bulb if possible

½ small celeriac

juice of 1 lemon

olive oil

250ml plain yoghurt

some fresh herbs like parsley, mint, dill, chopped

2 tablespoons mustard

salt & pepper

You can vary the vegetables used according to what you have, but the more variety the better.

Prepare all the veg by either scrubbing or peeling & then finely shred either by hand, or by using the bigger shredding setting on a food processor. Place all the vegetables in a large bowl. In another bowl mix together all the other ingredients to make a dressing – adjusting the olive oil, yoghurt and mustard to suit your taste. Pour the dressing over the veg and mix well. Season with salt & pepper.