![The New Slaw](/on/demandware.static/-/Sites-LCNZ-Library/default/dw9f8373c8/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000001333_ENG.png)
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 4 raw Beetroot, thinly sliced
- ½ head Purple cabbage, shredded
- 1 large bulb of Fennel
- 1 – 2 pickled red onions, thinly sliced
- Micro herbs, to sprinkle
- Edible flowers, to garnish
Blue cheese ranch dressing:
- 2 tablespoons tangy Mayonnaise
- ½ cup plain Yoghurt
- 100g gorgonzola dolce or other mild soft blue cheese
- Juice of half a lemon
- Sea salt and freshly ground black pepper, to serve
- ½ clove garlic, crushed
- 1 – 2 teaspoon white vinegar
- water, to loosen to desired consistency
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Method
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1Thinly slice the beetroot in rounds, shred ½ head of cabbage.
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2With a peeler run the blade down the length of a fennnel bulb to make shavings, keep in a bowl of iced water to make curls.
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3For the dressing whisk all the ingredients together adding water to desired consistency.
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4Toss through salad serve in Le Creuset dinnerware bowls and large salad bowl and garnish with pickled onions, edible flowers and micro herbs.