WINTER SLAW
I love this tasty and robust, winter salad as it is a great way to use up all sorts of stray vegetables which may be hanging around.
Serves 4 as a side
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon sugar
¼ cup apple cider or red wine vinegar
½ cup natural yoghurt or crème fraiche
2 Tbsp olive oil
1 cup chopped parsley, loosely packed
2 large carrots (choose different colored carrots if you can find them)
2 medium parsnips
2 sticks celery, peeled to remove any stingy skin
2 black radishes or 1/2 daikon radish
2 apples,
Method
Put the mustard, salt, sugar, vinegar and parsley into a bowl and whisk to combine, drizzle in the oil slowly whilst continuing to whisk and finally add the yoghurt or crème fraiche. Mix to combine.
Peel all the vegetables except for the radishes, and apple as this will give the salad a wicked colour. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.
To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.
Fantastic on a baked potato or alongside a peppered steak.