Zesty vegetable slaw

Serves:4 to 6
Cook's Tips:To make the preparation of the vegetables easier, use the grater attachment of your food processor and use that to grate the vegetables.
Prep Time:15 minutes

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  • 2 baby cabbage, finely shredded
  • 4 medium carrots, peeled and grated
  • 400 g beetroot, cooked
  • 1 bulbs fennel
  • 3 radishes, thinly sliced
  • 150 g sugar snap peas, blanched, for serving
  • 1 cup Greek yoghurt
  • 50 ml mayonnaise
  • 1/2 lemon, juiced and zested
  • salt and black pepper,crushed

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  1. To make the salad, grate the carrots, beetroot, fennel and radishes and combine all with the shredded cabbage in a large bowl.
  2. To make the dressing, combine the Greek yoghurt, mayonnaise, lemon juice and zest, in a separate bowl and mix well. Season to taste.
  3. Pour the dressing over the vegetables and toss well to ensure all the vegetables are dressed.
  4. Serve immediately.
BROWSE OUR RECIPE COLLECTIONS 
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Baby Cabbage 2 pk
1
R 0
Beetroot
1
R 0
Loose Fresh Fennel
1
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Radish 150 g
1
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Sugar Snap Peas 80 g
1
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Double Cream Plain Yoghurt 500 g
1
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Extremely Creamy Mayonnaise 740g
1
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Lemons 3 pk
1
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Black Pepper & Sea Salt Set
1
R 0
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