Crunchy vegetable slaw
serves 6 to 8
2 cups finely sliced red cabbage
2 cups finely sliced white cabbage
1⁄2 head finely sliced fennel
2 carrots, peeled and shredded (try yellow, purple and red for extra colour)
2 yellow beets, peeled and shredded
1⁄4 cup apple cider vinegar
1 tbsp olive oil
1 tbsp brown sugar
11⁄2 tsp kosher salt
Pinch cayenne pepper
2 tbsp grainy mustard
1 tbsp chopped fresh chives
Coleslaw can be made by thinly slicing all the vegetables by hand with a knife or on a mandoline, but it's far easier and faster if it's done in a food processor. The cabbages and fennel are best cut with the slicing attachment, and the carrots and beets are best done with the shredding attachment.
Place the prepared vegetables in a large bowl.
In a small bowl, whisk together remaining vinaigrette ingredients and pour over the slaw. Mix together gently with a spoon or using your hands.
For extra crunchy slaw, dress the salad just before serving.
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