Sweet dill slaw

Sweet dill slaw

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 carrot
1 small beetroot
200g celeriac
1 cox apple
1/4 small red cabbage
4 tablespoons cider vinegar
1 tablespoon maple syrup
2 tablespoons rapeseed oil
small bunch dill
salt
freshly ground black pepper

Method

  1. Peel and coarsely grate the carrot, beetroot, celeriac and apple, or cut into julienne, or use a mandolin with a julienne cutter. Remove the outer leaves from the cabbage, cut out and discard the core and shred the cabbage finely. Mix everything together in a bowl.
  2. For the dressing, whisk together the cider vinegar, maple syrup and rapeseed oil.
  3. Pour the dressing over the vegetables and stir well. Finely chop enough dill leaves to give you 3 tablespoons, stir into the slaw and season to taste with salt and pepper. More cider vinegar or maple syrup can be added if necessary to balance the flavour.
Tags:
Leiths School of food and wine
cookery course
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