Serves: 6 - 8
Prep: 30 minutes
Slaw:
4 raw beetroot
½ head purple cabbage
1-2 pickled red onions
1 large bulb of fennel
Sea salt and freshly ground black pepper, to serve
Micro herbs, to garnish
Edible flowers, to garnish
Dressing:
30ml (2 tbsp) tangy mayonnaise
125ml (½ cup) plain yoghurt
100g creamy blue cheese, crumbled
½ clove garlic, crushed
5 - 10ml (1-2 tsp) white vinegar
Sea salt and freshly ground black pepper
Water, to loosen to desired consistency
Method:
- Thinly slice the beetroot into rounds, finely shred the cabbage and thinly slice the pickled onions.
- Using a peeler, run the blade down the length of a fennel bulb to make shavings, and place in a bowl of iced water for 10 minutes to curl.
- Toss the vegetables in a large Le Creuset bowl and season well.
- For the dressing: whisk all the ingredients together, season well and thin with a little water to desired consistency.
- Pour the dressing over the salad and toss to coat. Garnish with edible flowers and micro herbs.