Crunchy Winter Veg Coleslaw

I’ve been getting a veg box delivered from Riverford Organic for a few weeks now and as it stands, I’ve got, amongst other things, a red cabbage, 2 bulbs of fennel and carrots  left in the fridge. So after racking my brain for what to do with this motley crew, I remembered about coleslaw – the only thing is I don’t eat mayonnaise soooo… this is my mayonnaise-free ‘recipe’ for a delicious coleslaw to use up a few random veggies. Don’t worry, there is a tangy honey and mustard dressing to liven things up nicely.

Ingredients:

For the veg coleslaw:
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• 1/2 red cabbage, thinly sliced
• 1 fennel bulb thinly sliced
• 1 large carrot, grated
• 1/2 red onion, thinly sliced
• juice of 1/2 a lemon

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For the dressing:
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• 1 tsp wholegrain mustard
• 1 tsp honey
• small clove of crushed garlic
• 1 tsp balsamic vinegar
• 1 tsp cider vinegar
• 6 tsp olive oil
• sea salt
• black pepper

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Method:

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• First thinly slice the red onion and put it in a small bowl with the lemon juice to soak for a few minutes whilst you prepare everything else. This will take the harsh raw edge off the onion taste (lime does the job just as well).
• Slice everything else and put in a bowl
• For the dressing, put all the ingredients in a jar and shake vigorously until mixed – taste for seasoning – the dressing should taste pretty strong as it will lose some of its ‘power’ when you mix with your veggies
• Put the onion into the bowl with other veggies, pour over the dressing and mix well – this tastes better if you can leave it a few hours to mellow out.

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I just added a good handful of almonds to this for a snack and for a meal  had some smoked salmon and beetroot – vegetarians maybe try it with feta cheese, I bet that’s pretty tasty.