Name: Winter coleslaw
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 cup (160g) finely shredded cabbage; 1 baby fennel bulb (130g), trimmed, sliced thinly; 100 gram green beans, trimmed, sliced thinly; 600 gram celeriac, peeled, grated coarsely; 1 stalk celery (150g), trimmed, sliced thinly; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/4 cup (60ml) olive oil; 2 tablespoon cider vinegar; 1 teaspoon caster sugar; 1 teaspoon dijon mustard

Ingredients

2 cup (160g) finely shredded cabbage

1 baby fennel bulb (130g), trimmed, sliced thinly

100 gram green beans, trimmed, sliced thinly

600 gram celeriac, peeled, grated coarsely

1 stalk celery (150g), trimmed, sliced thinly

1 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup (60ml) olive oil

2 tablespoon cider vinegar

1 teaspoon caster sugar

1 teaspoon dijon mustard

Method

1.Make cider dressing. Combine ingredients in screw-top jar; shake well.

2.Combine salad ingredients and dressing in large bowl.

We used savoy cabbage, a fairly mild-tasting cabbage, in this recipe; it has a large, heavy head with crinkled dark-green outer leaves.
Note

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Ingredients

Method

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