Winter coleslaw

servings8
20 minutes

Ingredients

Coleslaw

  • 1 kohlrabi, medium in size
  • 1 golden beetroot, medium in size
  • 1 jicama, medium in size
  • 1 fennel, medium in size
  • 1 Granny Smith apple, peeled
  • 1/2 lemon, juiced
  • 1/2 bunch of dill, roughly chopped
  • 1 pinch of salt

For the dressing

  • 150g of crème fraîche
  • 50ml of water
  • 3 tbsp of yuzu juice
  • 1/2 lemon, juiced
  • salt

Method

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
  • 1 kohlrabi, medium in size
  • 1 golden beetroot, medium in size
  • 1 fennel, medium in size
  • 1 jicama, medium in size
  • 1 Granny Smith apple, peeled
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
  • 150g of crème fraîche
  • 50ml of water
  • 3 tbsp of yuzu juice
  • 1/2 lemon, juiced
  • salt
4
Serve the coleslaw in a large bowl or separate dishes, topped with a generous dollop of the crème fraîche dressing