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Makes 1 large bowl

1 small red cabbage
1 small white cabbage
1 small savoy cabbage
300g carrots
1 swede
2 turnips
½ portion mustard dressing.

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Eat with grilled chicken or fish and salad. Eat leftovers on a cheese sandwich.

This will keep happily for up to a week in the fridge, especially if you don't mix it with the dressing.

Winter Coleslaw

Inspired by the fabulous people at piece of plenty, this is perfect for using up all the vegetables that abound in winter, but are sometimes less than inspiring. The basic idea is to either grate or slice thinly any vegetables you have (a combination of textures and colours works best). Red cabbage, white cabbage, savoy cabbage, carrots, swedes and turnips are a good combination, but try apples too if eating on the day it's made.
A decent food processor makes this job really easy. Skip the usual mayonnaise and make this wonderfully
mustardy dressing that is fabulous on any salad. Some seedy sprinkle or chopped nuts, add welcome crunch.


Remove any tough outer leaves from the cabbages, cut into quarters, remove the root and slice finely; either by hand or in a food processor.
Peel the carrots, swede and turnip. Grate either by hand or in a food processor. Grate the carrots finely on the smaller setting and the swede and turnips using the bigger holes for a pretty contrast. Put it all in a large bowl, mix thoroughly and dress with
mustard dressing, see recipe.

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