VEGETABLE SLAW WITH A LIGHT AND ZESTY DRESSING

Ingredients

• 2 baby cabbage, finely shredded

• 4 medium carrots, peeled and grated

• 400 g beetroot, cooked

• 1 bulbs fennel

• 10 radishes, thinly sliced

• 150 g sugar snap peas, blanched, for serving

• 1 1/2 cups Greek yoghurt

• 50 ml mayonnaise

• 1/2 lemon, juiced and zested

• salt and black pepper,crushed

Cooking Instructions

1. To make the salad, grate the carrots, beetroot, fennel and radishes and combine all with the shredded cabbage in a large bowl.

2. To make the dressing, combine the Greek yoghurt, mayonnaise, lemon juice and zest, in a separate bowl and mix well. Season to taste.

3. Pour the dressing over the vegetables and toss well to ensure all the vegetables are dressed.

4. Serve immediately.

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