imageThis is a lovely accompaniment to a hot buttery jacket potato.  Is there ever a time when a jacket potato isn’t a good meal option?  OK, so I recently found out that it’s not one of your five a day (sad face), but they’re full of fibre, vitamins and are a healthy source of carbohydrates (happy face)!  So what to have with them?  If you’re a cheese and coleslaw fan then this one is for you…

Ingredients:

1/2 celeriac, peeled and grated

1/4 red cabbage finely chopped

1 tsp paprika

6 tbsp natural yoghurt

2 tbsp dijon mustard

1 handful pinenuts, toasted

Juice 1/2 lemon

Method:image

1. Grate the celeriac & finely chop the red cabbage.  Place in a mixing bowl.

2. Add the yoghurt, mustard, paprika & lemon to a separate bowl and mix thoroughly.

3. Add the yoghurt mixture to the celeriac mixture and stir through so all the veg is coated.

4. Heat a pan on the hob and throw in a large handful of pinenuts, toast until lightly brown all over and mix through the coleslaw.

5. Serve with a hot buttery jacket potato!

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Posted by:holefoodfamily

I'm Lauren and this is my family, my husband Tim, and children Leo and Gwen... Hole Food is our family cookbook, the way we eat day to day, a homage to wholesome food and a passion for growing, cooking and eating it!

3 replies on “Raw Winter Slaw

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