Red Cabbage Slaw
|Red cabbage||1 Pound (500 Grams)|
|Beetroot||1 (Raw Ones)|
|Chopped parsley/Dill||2 Tablespoon|
|Raisins/Sultanas||3 Ounce (75 Gram)|
|Thick natural yogurt||6 Tablespoon|
|Cider/White wine vinegar||1 Tablespoon|
|Mustard||2 Teaspoon (Sweet German / Dijon)|
|Clear honey||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Rye bread/Sourdough bread||1 (For Serving)|
1. Trim the stalk end of the red cabbage and very finely shred the cabbage. Cut the red onion in half and slice it thinly. Peel the beetroot and carrots and cut them both into very thin matchsticks or grate coarsely. Halve the fennel bulb and shred it finely.
2. Put all the prepared vegetables, chopped parsley and raisins or sultanas into a large bowl and toss them with your hands to combine well.
3. Mix the yogurt with the vinegar, mustard, honey, garlic, a pinch of salt and plenty of pepper. Pour this dressing over the slaw and mix well. Leave to marinate for at least 1 hour and serve with rye or sourdough bread.