Winter coleslaw

PT20M

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Ingredients

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Imperial

Coleslaw

For the dressing

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
2
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
3
To make the dressing, simply combine the crème fraîche, water, yuzu and lemon juice in a bowl and season to taste
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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