This uses yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, but it’s also healthier (from Jamie Oliver’s ‘Kitchen Garden’.)
Method
Peel the onion, carrots and parsnips. Remove any tatty outer leaves from the cabbage.
On a chopping board, either coarsely grate the vegetables using a box grater or use good knife skills to slice them as finely as you can by hand, then place in a bowl.
Add the extra virgin olive oil, yoghurt and mustard to a jam jar with a tiny pinch of salt and pepper. Pick and finely chop the herbs, discarding the stalks, then add to the jar. Cut the lemon in half. Squeeze the juice into the jar, using your fingers to catch any pips.
Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed the vegetables.
Drizzle over the dressing, then toss to coat.
Check and adjust the seasoning again, then serve.
Ingredients
1 red onion
3 carrots
2 parsnips
200g red cabbage
2 tablespoons extra virgin olive oil
250g natural yoghurt
1 tablespoon wholegrain mustard
sea salt and freshly ground black pepper
a couple of sprigs of fresh, soft herbs such as mint, flat-leaf parsley, dill
