Jerusalem Artichoke Slaw

2tbsp each sour cream and mayonnaise
1 tsp each coarse mustard and finely chopped capers
2 tsp white wine vinegar
3/4 tsp kosher salt
1/4 tsp pepper
1 lb jerusalem artichokes, scrubbed well
1 large carrot, peeled
6 tsp roughly chopped flat-leaf parsley

1. Whisk together sour cream, mayonnaise, mustard, capers, vinegar, salt and pepper in a medium bowl
2. Cut jerusalem artichokes into fine matchsticks (you should have about 3 cups); to prevent browning, add them to the dressing as you cut them, and stir to coat. Cut carrot into fine matchsticks the same size as artichokes. Gently stir carrot and parsley into salad.
Serves 6

From Sunset, January 2011

The best winter veg coleslaw

2 carrots, peeled
1 bulb of fennel, trimmed
at least two of the following: 3-4 radishes; 1 light-colored beet, peeled; 1 turnip; 1/2 small celeriac,
peeled
14 oz red/purple cabbage
1/2 a red onion, peeled
1 shallot, peeled
1 lemon
extra virgin olive oil
a handful o fresh herbs (use mint, fennel, dill, parsley, and chervil)-leaves picked and chopped
1 cup plain yogurt
2 tbsp mustard
seat salt and freshly ground pepper

Shred the carrots, fennel and your choice of the radishes, beets, turnip or celeriac on a mandolin, or use the julienne slicer on 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, yogurt 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.

From: Jamie at home: Cook Your Way to the Good Life by Jamie Oliver

Our notes: This really is the best, we have tried this recipe with pretty much any combination of substitutes and it is still our favorite. Great with honey and yogurt- adding apples is great too!