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Different coleslaw by Yotam Ottolenghi

This recipe is from the book Plenty More by Yotam Ottolenghi. I changed a few things to make it faster and easier but I was so attracted by the colors and I liked that it was a slaw with a few more veggies than just cabbage and carrots. I also liked the idea of a creamy dressing with a yogurt base to make it lighter. This recipe makes a large amount so it’s good for parties.

 

 

Ingredients (serves 6-10 as a side dish):

Salad

  • 2 medium carrots peeled and cut into thin matchsticks
  • 1 small fennel bulb shredded or thinly sliced
  • ¼ of a small head of savoy cabbage
  • 1 large radicchio shredded
  • 1 red pepper thinly sliced
  • 1 cup flat leaf parsley chopped
  • 1 cup dill leaves chopped
  • 1/3 cup tarragon leaves, chopped
  • ¾ cup chopped toasted nuts such as cashews, almonds, pistachios, pecans or walnuts

Dressing:

  • ½ cup plain Greek yogurt
  • 3 tbsp. mayo (homemade is best)
  • 1 ½ tsp. Dijon mustard
  • 1 ½ tsp. honey
  • 1 tbsp. olive oil

Preparation

  • Mix all vegetables and herbs together in a large salad bowl.
  • Mix ingredients for the dressing in another bowl and keep cool until ready to serve.
  • Just before serving, mix dressing with slaw. Add nuts and mix again.
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