So simple, so beautiful and fabulous for all seasons. I love this coleslaw recipe. I’ve just made a huge bowl for a barbecue and using Yogurt instead of mayonnaise it makes a welcome change. I use a hand-held Mandoline but if you do, always make sure you use the guard.
Ingredients
150ml Plain Goat’s Yogurt, I used Delamere Dairy
2 tbsp olive oil
2 carrots, shredded
2 sticks celery, shredded
⅓ bulb fennel, shredded
2 tbsp lemon juice
½ white cabbage, shredded
½ red cabbage, shredded
1 small onion, grated
8 French Breakfast Radish
Salt & pepper
Method
In a large bowl, shred your vegetables. Add seasoning and yoghurt and combine. It’s perfect served with these chicken wings.
