4 fabulous salads

Crunchy vegetable slaw
Serves 6 to 8

Ingredients

• 2 cups finely sliced red cabbage

• 2 cups finely sliced white cabbage

• 1/2 head finely sliced fennel

• 2 carrots, peeled and shredded (try yellow, purple and red for extra colour)

• 2 yellow beets, peeled and shredded

• 1/4 cup apple cider vinegar

• 1 tbsp olive oil

• 1 tbsp brown sugar

• 1 1/2 tsp kosher salt

• Pinch cayenne pepper

• 2 tbsp grainy mustard

• 1 tbsp chopped fresh chives

Directions
1 Coleslaw can be made by thinly slicing all the vegetables by hand with a knife or on a mandoline, but it’s far easier and faster if it’s done in a food processor. The cabbages and fennel are best cut with the slicing attachment, and the car­rots and beets are best done with the shredding attachment.

2 Place the prepared vegetables in a large bowl.

3 In a small bowl, whisk together remaining vinaigrette ingredients and pour over the slaw. Mix together gently with a spoon or using your hands.

4 For extra crunchy slaw, dress the salad just before serving.