Ingredients
- 1/2 green or red cabbage (Ettrick Gardens)
- Generous pinch of salt
- 2 carrots, grated (Caithness Farm)
- 1 fennel bulb, thinly sliced (Oamaru Organics)
- 1 cup of celeriac, grated (Ettrick Gardens)
- 1 apple, grated (Rosedale Orchard, Earnscleugh Orchard, Ettrick Gardens, Willowbrook, etc)
- Chopped herbs, parsley, coriander, mint
- CREAMY YOGHURT DRESSING
- 1/2 cup Greek yoghurt
- 1/2 cup mayonnaise
- 1 Tablespoon olive oil
- 1 heaped teaspoon dijon mustard
- 1 lemon squeezed juice
- Salt and black pepper
EVERYDAY SLAW
Method
- Slaw Method: Use a mandoline, or slicing attachment of a food processor to finely shred the cabbage
- Put cabbage into bowl with a pinch of salt, massage cabbage with your hands, this will help it to soften
- Cover and set aside while you prepare the additional produce, add to the cabbage and toss to combine
- When ready to serve, add creamy yoghurt dressing and a handful of the smoky tamari seeds
- Dressing Method: Combine all the ingredients in a bowl, whisk together, check the flavour and add more lemon and or salt and pepper if needed
- Keep in a jar, store in the fridge
Comments
Recipe from Elizabeth Marshall.
