Winter coleslaw
Item 1 of 1
- Side
- 8
- 20 minutes
Perfect served either as a side to a main meal or as a light starter in its own right, Anna Hansen's refreshing winter coleslaw is best made with very fresh vegetables. In addition to the listed ingredients, this winter coleslaw recipe would work equally well with daikon, cucumber, green papaya and Nashi pear.
First published in 2015
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Ingredients
Metric
Imperial
Coleslaw
- 1 kohlrabi, medium in size
- 1 golden beetroot, medium in size
- 1 jicama, medium in size
- 1 fennel, medium in size
- 1 Granny Smith apple, peeled
- 1/2 lemon, juiced
- 1/2 bunch of dill, roughly chopped
- 1 pinch of salt
For the dressing
- 150g of crème fraîche
- 50ml of water
- 3 tbsp of yuzu juice
- 1/2 lemon, juiced
- salt
SAVE RECIPE
Equipment
- Mandoline
Method
1
Using a mandoline, finely slice the kohlrabi, beetroot and jicama into batons or Julienne. Slice the fennel on the same setting, followed by the apple
- 1 kohlrabi, medium in size
- 1 golden beetroot, medium in size
- 1 fennel, medium in size
- 1 jicama, medium in size
- 1 Granny Smith apple, peeled
3
To make the dressing, simply combine the crème fraîche, water, yuzu and lemon juice in a bowl and season to taste
- 150g of crème fraîche
- 50ml of water
- 3 tbsp of yuzu juice
- 1/2 lemon, juiced
- salt
4
Serve the coleslaw in a large bowl or separate dishes, topped with a generous dollop of the crème fraîche dressing
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