Jewelled winter slaw
Jewelled winter slawSubscribe to Sainsbury's magazine
Dig into supper club hosts Jackson and Levine's rather inviting bowl of jewelled winter slaw – it's a great addition to a festive buffet
- 1 fennel bulb
- ½ red cabbage
- 1 cooked beetroot
- ¼ celeriac, peeled
- zest and juice of 1 lemon
- ¼ x 28g pack mint, leaves only
- ¼ x 31g pack coriander
- 2 clementines
- ½ tsp fennel seeds
- 4 tbsp plain yogurt
- a small pinch of chilli flakes
- a small handful of cashews or walnuts, chopped
- a small handful of pomegranate seeds, to serve
Make up to 1 hr before serving, cover with clingfilm and keep at room temperature. Scatter with the nuts and pomegranate seeds just before serving.
Using a mandoline or a very sharp knife, finely slice the fennel and cabbage, and cut the beetroot and celeriac into matchsticks. Place in a large serving bowl and squeeze over the lemon juice.
Finely chop the herbs. Peel the clementines, roughly chop the segments; add to the bowl with the fennel seeds.
Mix in the yogurt and season to taste, sprinkle over the chilli flakes and the lemon zest and mix again. Scatter over the nuts and pomegranate seeds before serving.
Jackson & Levine Round To Ours is out now.
We’re not ones for garnishes or foams. It’s all big sharing platters, everyone digging in for seconds. We want it to look plentiful and inviting