Winter Vegetable Coleslaw


1 small parsnip
1 small beetroot
1 leek
1/2 carrot
1/2 apple (optional)

For the dressing:
1/2 cup mayonnaise
1 tbsp white sugar
1 1/2 tbsp lemon juice
1 tbsp cider vinegar
1/2 tsp ground black pepper
1/4 tsp salt


Cut the top off the leek, remover the outer layers, and cut into 1cm slices, discarding the bottom end. Wash to remove any residual dirt.

Top and tail, and peel the beetroot, carrot and parsnip. Quarter and core the apple if using. Use a mandolin to cut the vegetables and apple into small, even strips, or chop finely. Mix together in a bowl.

Mix all the dressing ingredients together. Pour over the coleslaw mix and stir well. Can be eaten immediately but best left to marinade for a couple of hours or overnight.