My friend Jo is a big Ottolenghi recipe fan and she recently served an unusual slaw combo at a BBQ that I absolutely loved. This is my version, inspired by that salad. The base is shredded root vegetables – I used carrot, celeriac and swede – with a tangy dill dressing and a mix of dried cranberries and barberries. It’s sweet, it’s sour, it’s crunchy, it’s refreshing and simply delicious!
- 250g celeriac, thinly shredded
- 250g swede, thinly shredded
- 1 large carrot, thinly shredded
- 20g fresh dill, chopped
- Juice of a lemon
- 2 tbsp cider vinegar
- 4 tbsp light olive oil
- 3 tsp Dijon mustard
- 2 cloves of garlic, finely grated
- 50g dried cranberries, 10g barberries (Waitrose Cook’s Ingredients range)
- 1/2 tsp salt and black pepper
- Place the lemon juice, cider vinegar, garlic, mustard, salt, pepper and oil in a bowl. Mix them all together thoroughly and add the dried cranberries. This will plump up the cranberries a little.
- Shred the carrot, celeriac and swede – I used a Julienne vegetable peeler but you could use a food processor or cut it into thin strips by hand with a sharp knife. Mix the vegetables thoroughly with the dressing to help them fully absorb the flavours. Stir in the chopped dill and scatter the barberries over the top.
- Set aside until you need to serve it. It will keep for up to two days in the fridge.
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