Raw Coleslaw with chervil dressing
I adored coleslaw as a kid and I didn’t even know it had cabbage in it! Coleslaw is a very nutritious and versatile side dish – all you need to do is change the dressing to suit any cuisine.
Recipe contains: Egg (chervil dressing)
- 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
- 125 g (4 1/3 oz./ ½ cup) aioli (to make your own, see recipe)
- 4 garlic confit cloves, or roasted garlic cloves
- 4 free-range organic egg yolks
- 2 teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 tablespoons lemon juice
- 400 ml (13½ fl oz./1 2/3 cups) light olive oil (add extra if needed)
- salt and freshly ground black pepper
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.
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.
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.
To make your own aioli, place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined. With the motor running, slowly pour in the oil in a thin stream and process until the aioli is thick and creamy, add extra olive oil if needed. Season with salt and pepper.
Leftover aioli can be stored in an airtight container in the fridge for 4–5 days.