This crunchy coleslaw has a lighter dressing than traditional mayo-based versions.
- Preparation time: 20 minutes
Serves: 6-8 as a side
½ small white cabbage
½ small celeriac
2 small red onions, finely sliced
3 carrots, peeled and coarsely grated
100g radishes, quartered
100g half-fat crème fraîche
1 tsp wholegrain mustard
1 tbsp cider vinegar
1 tsp caster sugar
25g pack fresh flat-leaf parsley, finely chopped
- Using a sharp knife, finely shred the cabbage, removing the tough stem and core. Peel and cut the celeriac into matchsticks. Toss into a large bowl with the other vegetables, season and set aside.
- In a small bowl, whisk the crème fraîche, mustard, vinegar and caster sugar.
- Spoon the dressing over the vegetables and toss gently to coat. Check the seasoning again, then scatter with the chopped parsley to serve.