This very colourful coleslaw is made without mayonnaise and with root vegetables, and it is a tribute to Ottolenghi’s slaw recipes. Although nice with Mayo it’s much fresher and healthier without and it tastes just as amazing. You can add other vegetables to it, what ever you have a preference for. It’s also great partnered with my nectarine salad, or any of my rice dishes. Super yum.
1/2 small celeriac, julienned
1/2 small red cabbage, cored and thinly shredded, I use a mandolin
2 carrots thickly grated, I use a julienne peeler
1 beetroot thickly grated
1 lemon, zest and juice
4 tablespoons of olive oil
1 tablespoon of vinegar
3 teaspoons of maple syrup
A bunch of parsley chopped
Salt and pepper to taste
Put the red cabbage, carrot, beetroot, and celeriac if using, into a bowl.
Make the dressing with the rest of the ingredients and tip into the bowl and mix together.
Notes on a mandolin.
A mandolin is a great time saver and gives you uniform sized slices of whatever you are grating with it. It has an adjustable blade so you can vary the thicknesses of your slices to suit you. I use it for grating cabbage, onions, carrots , potatoes and even salad onions and chilli. I know I will get precise slices, which work really well if say you are cooking a potatoe dauphinois and want the potatoes to cook evenly because they are the same thickness. But be really careful of your fingers as they are super sharp and can slice through a finger in no time. They come with a safety guard which is advisable to always use. My friend Louise cut her finger badly just getting the mandolin out of its box. So be really careful with it, it can be a weapon of mass destruction.