So we're coming into Spring but the weather has been so temperamental that dinner seems to follow suit. This coleslaw, is a far cry from those pots that come with chicken buckets or the shredded carrot and cabbage that swims in mayonnaise. This is fresh and crunchy and light with zingy lemon juice and a kick from the mustard. I added radish for that peppery hit and of course because it looks pretty and if you get the organic beetroot or cook it yourself you can sometimes miss out on that vibrant pink that comes from the pickling.
We had this with chicken, but I think it would work really well with lamb too. Or just as a salad at a barbeque.
Thinly slice 3 cox apples, 1 bulb of fennel, 1 small white or red cabbage, 5 radishes, 2 beetroot (really thin if eating raw) (I chose cooked to make slaw juicy) and 2 carrots.
Make a small dressing - 1 egg yolk, 2 tbsp olive oil, 1/2 lemon, 1 tsp pomegranate molasses and a dollop of mustard.
Mix it all together with hands in a spacious bowl and then tear some herbs over the top - I used fresh oregano, Skye uses tarragon.