Name: Winter coleslaw
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 cup (160g) finely shredded cabbage; 1 baby fennel bulb (130g), trimmed, sliced thinly; 100 gram green beans, trimmed, sliced thinly; 600 gram celeriac, peeled, grated coarsely; 1 stalk celery (150g), trimmed, sliced thinly; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/4 cup (60ml) olive oil; 2 tablespoon cider vinegar; 1 teaspoon caster sugar; 1 teaspoon dijon mustard

Ingredients

2 cup (160g) finely shredded cabbage

1 baby fennel bulb (130g), trimmed, sliced thinly

100 gram green beans, trimmed, sliced thinly

600 gram celeriac, peeled, grated coarsely

1 stalk celery (150g), trimmed, sliced thinly

1 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup (60ml) olive oil

2 tablespoon cider vinegar

1 teaspoon caster sugar

1 teaspoon dijon mustard

Method

1.Make cider dressing. Combine ingredients in screw-top jar; shake well.

2.Combine salad ingredients and dressing in large bowl.

We used savoy cabbage, a fairly mild-tasting cabbage, in this recipe; it has a large, heavy head with crinkled dark-green outer leaves.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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