RECIPE | Beetroot, fennel & red onion slaw with blue cheese ranch dressing

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:

1. Thinly slice the beetroot into rounds, finely shred the cabbage and thinly slice the pickled onions.
2. 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.
3. Toss the vegetables in a large Le Creuset bowl and season well.
4. For the dressing: whisk all the ingredients together, season well and thin with a little water to desired consistency.
5. Pour the dressing over the salad and toss to coat. Garnish with edible flowers and micro herbs.