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!

The Best Winter Veg Coleslaw

from Jamie at Home, or Cook Your Way to the Good Life, a great book with 'how to' garden tips as well a recipes.

2 carrots
1 bulb fennel
1 golden beet, and/or turnip or rutabaga
1 small celeriac, or try the sun choke here
3/4lb red or green cabbage
1/2 red onion
1 shallot
1 lemon
Olive oil
Handful of fresh herbs maybe chives or chervil in the winter
1 cup plain yogurt
2 tbsp mustard
salt and pepper to taste

Peel root vegetables or scrub well. Shred the carrots, fennel and your choice of 2 of the other root veggies (small portion of large root probably). Put veggies 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 olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over veggies and mix well to coat everything. Season to taste with salt, pepper and lemon juice.