Beetroot & fennel slaw with dill

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So this is essentially the perfect slaw to serve with fish – every single ingredient is geared up for it. There’s capers, mustard, lemon and dill in the dressing and this is generously applied to a big bowl of shredded fennel, beetroot, cabbage and shallot. Chuck in a few walnuts for crunch and you’ve got everything you need in a slightly Scandi-inspired slaw. A battered fish burger with a heap of this stuff on top would be incredible – I ate it as a side to shallow fried wild salmon, which made a simple but satisfyingly tasty meal.

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You will need:

1 baby green cabbage or 1/2 a regular sized green cabbage, finely shredded with roots removed
2 beetroot, peeled and finely sliced using a mandolin
1 fennel, finely sliced using a mandolin
1 shallot, finely sliced using a mandolin
Handful chopped walnuts

For the dressing:

Handful of finely chopped fresh dill
200g natural yoghurt
1 1/2 tbspns rapeseed oil
Juice of 1 lemon
Heaped tspn capers, chopped
1 1/2 tspn wholegrain mustard
Salt + pepper to taste

Method:

1 – Start by making the dressing. Mix together all of the ingredients and season to taste. Add water to loosen slightly if need be (the lemon juice and oil should make it the right consistency but if it feels too thick to coat the veg add a little extra water).
2 – Prep the veg and mix together the fennel, shallot, walnuts and cabbage. Mix most of the dressing in and mix very thoroughly to coat.
3 – Just before serving, very gently mix in the beetroot, turning the mix only a few times with big serving spoons. Dish up and spoon the extra dressing over the top.IMG_5089

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