Ingredients
- Serves 4 as a side
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ cup apple cider or red wine vinegar
- ½ cup natural yoghurt or crème fraiche
- 2 Tbsp olive oil
- 1 cup chopped parsley, loosely packed
- 2 large carrots (choose different colored carrots if you can find them)
- 2 medium parsnips
- 2 sticks celery, peeled to remove any stringy skin
- 2 black radishes or 1/2 daikon radish
- 2 apples
WINTER SLAW
Method
- Put the mustard, salt, sugar, vinegar and parsley into a bowl and whisk to combine
- Drizzle in the oil slowly whilst continuing to whisk and finally add the yoghurt or crème fraiche
- Mix to combine
- Peel all the vegetables except for the radishes, and apple as this will give the salad a wicked colour
- Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl
- Try to keep the shreds roughly the same length if you can
- To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving
Comments
I love this tasty and robust, winter salad as it is a great way to use up all sorts of stray vegetables which may be hanging around. It is fantastic on a baked potato or alongside a peppered steak.
Thanks to ETTRICK GARDENS and WAIRUNA ORGANICS for their fantastic produce
Please click for a printed copy of this recipe
