the best winter veg coleslaw

Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. Ive used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but its also healthier. If youre struggling to find radishes or fennel, dont worry. Just do what you can, but remember that the more interesting crunchy vegetables you can get shredded into this baby, the better! PS. If you havent got round to getting yourself a food processor yet, and youre serious about cooking, do go and buy one. It wont be a waste of money unlike most kitchen gadgets youll use it all the time, especially for recipes like this one. Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like. Really delicious served with thinly sliced leftover roast lamb , pork or rare roast beef , drizzled with extra virgin olive oil. from Jamie at Home