Jewelled Winter Slaw
By OcadoLife
Published on 10 March 2022
So sturdy it’ll happily sit in the fridge if made the day before – dress just before serving. A mandolin makes quick work of the slicing.Time and servings
20 minsTotal time
8Servings
20 minsPrep time
Ingredients
- 100 g of red cabbage, finely sliced
- 2 carrots, peeled and julienned
- 80 g of celeriac, peeled and julienned
- 40 g of kale leaves, torn
- 2 tbsp of apple cider vinegar, for the dressing
- 1 tbsp of mayonnaise, for the dressing
- 3 tbsp of greek yogurt, for the dressing
- 2 tsp of yellow mustard, for the dressing
- 1 pinch of sea salt, for the dressing
- 100 g of white cabbage, finely sliced
- 1 fennel bulb, finely sliced
- 2 clementines, peeled and segmented
- 100 g of pomegranate seeds
- 10 g of parsley leaves
Method
Step 1
Place the cabbage, carrots, celeriac, fennel, kale, clementines and half the pomegranate and parsley into a large mixing bowl and toss to combine.Step 2
Whisk together all the dressing ingredients plus a pinch of black pepper, then pour half over the salad. Stir to coat.Step 3
Tip out onto your serving dish and scatter over the reserved pomegranate seeds and parsley. Serve the rest of the dressing on the side.