Submitted by: June Shockley
Ingredients
1 large carrot, peeled
1 small bulb of fennel
A 5 inch chunk of leek
Half a red cabbage
3 tbsp natural yogurt
2 heaped tsp wholegrain mustard
Instructions
Cut up the veg in whatever way suits; the fennel, leek and red cabbage can all be sliced thinly with a sharp knife or shredded in the food processor. By slicing the leek in half lengthwise you can open it out to get flat sheets that are much easier to cut into strands. Prepare the vegetables however you prefer for slaw.
Mix the yogurt and mustard together in a small bowl
Add the yogurt/mustard mix to the vegetables and stir well to coat evenly.
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