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.