Rootslaw

By vdub

Ingredients

• The vegetables:
• Half a swede
• Half a celeriac
• A couple of carotts
• A few spring onions
• A bunch of mint
• The dressing:
• Half a lemon
• A couple of desert spoons of creme fraiche
• A glug of cider vinegar
• A splash of olive oil
• Salt & pepper to taste

Details

Servings 1
Adapted from primod.co.uk

Preparation

Step 1

Firstly peel your root vegetables and grate them

Next, finely slice the spring onions, chop the mint and add to the vegetables.

Now add a good glug of cider vinegar and mix well. I find the slaw has more of a zing if the vinegar is added at this stage rather than being mixed into the dressing – be generous but if there is any vinegar standing in the bottom of the bowl after it has been mixed, tip it away.

Next, to the dressing – in a small mixing bowl add a couple of desert spoons of creme fraiche, the juice of half a lemon, a splash of olive oil and mix – it should be the consistency of single cream – so add more creme fraiche if too loose or more olive oil if too thick – then add salt and pepper as per your preference.

Finally add the dressing to vegetables, mix thoroughly and serve!