Crunchy slaw with blue cheese dressing
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- Hannah Lewry
- 4
- Easy
- Fat conscious Health conscious
- 35 minutes
- 15 minutes
- Woolworths Ferricrete Riesling 2013
Ingredients
- For the pickled turnips:
- 4 turnips, thinly sliced
- 1 beetroot, sliced
- 1/2 cup red wine vinegar
- 1 T caster sugar
- 4 rainbow peppercorns
- For the blue cheese dressing:
- 1/4 cup Greek-style plain yoghurt
- 1 T good-quality mayonnaise
- 1–2 T lemon juice
- sea salt and freshly ground black pepper, to taste
- 50–80 g blue cheese, crumbled
- 1 baguette, sliced
- 3 T butter, melted
- 6 rainbow carrots, peeled
- 1–2 small green cabbage, finely shredded
- 2 stalks celery, shredded
- 1 red onion, finely sliced
- sea salt and freshly ground black pepper, to taste
- mixed baby leaves, for serving
Cooking Instructions
To makle the pickled turnip, place all the ingredients into a small saucepan and simmer gently for 10 minutes, then remove from the heat. Remove the turnip using a slotted spoon and discard the remaining ingredients.
To make the dressing, mix the yoghurt with the mayonnaise, lemon juice, salt and pepper and crumble in a little blue cheese at a time until you reach your desired strength.
Preheat the oven to 180°C. Flatten each slice of baguette with a rolling pin, brush with butter, drape over the rolling pin and toast in the oven for 5 minutes.
Finely slice or grate the carrots. Place in a large bowl with the cabbage, celery, red onion and blue cheese dressing. Season to taste. Serve with the pickled turnips, mixed baby leaves and toasted baguette.
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