Fancy Coleslaw

Ingredients

• 2 Carrots cut into very thin strips (julienned)
• 1.5tsp Dijon mustard
• 1 Fennel bulb trimmed and shredded 3mm thick
• 100g Greek yoghurt
• 1.5tsp Honey
• 4tbsp Lemon Juice
• 40g Mayonnaise
• 1tbsp Olive oil
• 1 Head radicchio shredded 3mm thick
• 1 Red chilli deseeded and thinly sliced
• 1 Small red pepper thinly sliced
• 1 Pinch salt
• 20g SuperValu fresh dill chopped
• 30g SuperValu fresh parsley chopped
• 0.5 head SuperValu savoy curly cabbage shredded 3mm thick
• 10g SuperValu tarragon chopped
• 1 Pinch white pepper
• 0.75tsp Ground cumin
• 1.5tsp Paprika
• 120g SuperValu goodness cashew nuts roughly chopped (or other toasted nuts)
• 0.75tsp Caster sugar
• 0.125tsp Salt
• 0.75tsp Turmeric

Method

1. Mix the carrots, fennel and 2 tablespoons of the lemon juice in a large bowl. Set aside for 20 minutes, then transfer to a sieve set over the sink and leave to drain.
2. Preheat the oven to 160°C/gas mark 3.
3. For the spiced nuts, place the cashews, paprika, turmeric, cumin, sugar and salt in a small bowl. Stir through 1 tablespoon of water so the spices cling to the nuts, then place on a baking tray in an even layer and roast in the oven for 10 to 12 minutes, until golden and crunchy. Set aside to cool.
4. Return the strained carrots and fennel to the large bowl along with the cabbage, radicchio, red pepper and chilli. Stir well.
5. Whisk together the yogurt and mayonnaise with the remaining 2 tablespoons of lemon juice and the olive oil, mustard, honey and a pinch of salt and white pepper. Pour this over the vegetables and mix well. Add the fresh herbs and spiced nuts, stir to combine and transfer to a serving bowl.