By Louise Oliver
Homemade coleslaw is delicious and so versatile. You can add whatever veggies, herbs and apples that you have to hand, the more varieties used, the better the flavour. There is no cooking required and all the lovely veggie nutrients are preserved. I like a good dollop of wholegrain mustard, some yoghurt and a squeeze of lemon to bind my veggies. Others may enjoy using some of Fergus’s homemade mayonnaise to dress their mixture. It keeps well in the fridge for a couple of days and can be spooned on to your favourite meat or veggie sandwich. It also works really well as a side to cooked mackerel. If you have a food processor use the mandolin blade for a speedy slaw, if not, just use a grater or mandolin. Whichever way you prepare your coleslaw it will be far healthier and tastier than shop bought varieties.
I used a mixture of;
a beetroot, half a celeriac,
half a large swede (fennel bulbs, radishes, turnip are great too)
an apple with skin on. These I shredded or finely grated.
With a knife I finely chopped half a cabbage, and half an onion, outer layers removed (chard and spinach leaves are great too)
Try herbs such as mint, parsley, dill or fennel, chopped. Add a good squeeze of lemon juice. Use about 200ml of yoghurt mixed with a couple of tablespoons of your preferred mustard.
Mix all the dressing ingredients together in a jug and pour over the bowl of prepared veg. Mix well. Season to taste with salt and pepper and another squeeze of citrus if you wish.