Versatile, refreshing, delicious. This is a basic ‘slaw recipe that can be made all year round. Almost any finely sliced, shredded or grated veg will do; the dressing is lovely with any mix of mayo, yoghurt or soured cream and pretty much any soft herb will work well. Get creative!
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- Pick 3 seasonal veg from: carrot, red or white cabbage, red onion, fennel, parsnip, apple.
- Mix up a dressing using a combination of yoghurt, good-quality mayonnaise or soured cream. Around 300ml in total but use more or less depending on how creamy you want the dressing.
- Pick a soft herb that you like or have handy and finely chop a handful: parsley, mint, dill or tarragon will work well.
- A good squeeze of lemon or lime
Instructions
Finely chop, shred or grate the vegetables. Carrot, parsnip and apple are better grated, finely slice the cabbage, red onion or fennel.
Mix your dressing in a separate bowl, adding the citrus juice and seasoning with salt and pepper.
Add the soft herbs and mix well.
Allow to chill for an hour or two for the flavours to combine.
Serve as a salad or with grilled meats.
Notes
You could add some ricotta cheese blended with a few glugs of olive oil to add a bit more body to the dressing. To keep it healthy, use yoghurt in the dressing. Use more mayo for something a little more indulgent.
Brina
June 20, 2020 at 12:49 pmDelicious and refreshing!