Winter coleslaw

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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





For the dressing


  • Mandoline


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
Combine the sliced vegetables in a bowl and add the lemon juice and a pinch of salt. Add the dill and toss to coat
  • 1/2 lemon, juiced
  • 1/2 bunch of dill, roughly chopped
  • 1 pinch of salt
To make the dressing, simply combine the crème fraîche, water, yuzu and lemon juice in a bowl and season to taste
Serve the coleslaw in a large bowl or separate dishes, topped with a generous dollop of the crème fraîche dressing
First published in 2015

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.

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