Ingredients
1 cup each: shredded red, green and Savoy cabbages
1 cup celeriac, cut in matchsticks
1 cup fennel bulb, sliced thin
dressing:
1/3 cup extra virgin olive oil
juice of 1 lemon
1 clove garlic
1/2 tsp Maldon salt
1 tbsp Dijon mustard
2 tbsp fromage frais or plain yogurt
1/2 tsp chilli flakes
1 tbsp blue poppy seeds
fresh ground pepper
Preparation
Mix all vegetables in a very large bowl. Place dressing ingredients in a jar with a tight-fitting lid and shake vigorously until mixed. Pour over slaw and mix thoroughly. Refrigerate until needed: very good next day as well!
