Pete’s Coleslaw

This easy-to-make coleslaw is an excellent side dish with any of our organic sausages or our organic smokey BBQ steaks.

Serves: 3-4
Prep: 15 mins
Cook: 0

Salad Ingredients

  • 3 beetroot, julienned
  • 2 carrots, julienned
  • ½ celeriac, julienned
  • 1 kohlrabi, julienned
  • 1 large handful of thinly sliced fennel
  • ¼ red cabbage, shredded
  • Salt and freshly ground black pepper
  • 2 large handfuls mint leaves, shredded
  • 2 handfuls flat-leaf parsley leaves, roughly chopped 2 teaspoons finely grated lemon zest

Chervil Dressing

  • Juice of 2 lemons
  • 3 tablespoons chopped chervil or any other herb 125g (½ cup) aioli

  1. Place the beetroot, carrot, celeriac, kohlrabi, fennel and cabbage in a large bowl and cover with cold water. Set aside while you make the dressing.
  2. To make the chervil dressing, combine the lemon juice, chervil and aioli in a bowl and mix well. Drain the vegetables and dry well with paper towel. Dry the bowl and replace the vegetables.
  3. When ready to serve, add salt and pepper to taste, add the herbs, lemon zest and chervil dressing to the vegetables. Toss well, pile onto plates and serve.