Slaw Season


Get ready to shred.  We’re into coleslaw season now, starring so many of our lovely organic veg:  cabbages (red, green or white), carrots, beetroot, kohlrabi, celeriac, onions, fennel and winter radishes. When a rich, warming soup or stew is on the table, I really crave something fresh, raw and crunchy on the side. Coleslaw is also perfect with a burger.

The great thing about a slaw is its flexibility. Grab whatever suitable veg you have to hand, ideally with some cabbage as the base. Go for a good mix of colours, textures and flavour notes – the list below is just a suggestion. Apples work well too.  For the dressing, we’ve got a creamy option and a lighter, citrusy one to share today.


  • 300-400g cabbage (any colour)
  • 2 decent sized carrots
  • 1 small beetroot
  • ½ small or medium celeriac or a medium kohlrabi
  • A couple of small/medium radishes or a medium mooli
  • 1 small red onion or a shallot
  • Handful of sunflower or pumpkin seeds, toasted
  • Handful of soft herbs, chopped: e.g. mint, dill
  • 1/3 cup mayo
  • 1/3 cup Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup or honey
  • ¾ teaspoon celery seeds (or fennel seeds)
  • Salt and black pepper to taste
  • ¼ cup olive oil
  • 2 or 3 tablespoons lemon or lime juice, to taste
  • Zest of half a lemon or lime
  • 1 small clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground cumin


  1. Peel and finely chop your red onion or shallot.
  2. Slice radishes thinly or chop them into thin batons if they’re larger radishes.
  3. Scrub clean your carrots and beetroot – no need to peel unless skin is particularly rough or discoloured.
  4. Remove peel from celeriac or kohlrabi if using.
  5. Shred all the unchopped veg using a mandolin, grater or food processor.
  6. Combine all the veg with the seeds and herbs in a large serving bowl.
  7. Mix up your preferred dressing. Pour over veg mix, toss everything together well, and serve.