Fancy Coleslaw

Recipe from: Plenty More, by Yotam Ottolenghi


2 medium carrots, cut into matchsticks
1 fennel bulb, shredded
4 tablespoons lemon juice
1/4 head napa cabbage, shredded
1 large head radicchio, shredded
1 medium red pepper, seeded and thinly sliced
1 red chile, thinly sliced
1/2 cup greek yogurt
3 tablespoons mayonnaise
1-1/2 teaspoons dijon mustard
1-1/2 teaspoons honey
1 tablespoon olive oil
1 cup flat leaf parsley, chopped
1-1/3 cups dill leaves, chopped
1/3 cup tarragon, chopped
salt and pepper


Place the carrots, fennel, and 2 tablespoons of the lemon juice in a large bowl and mix well. Set aside for 20 minutes and then drain. Return the carrots and fennel to the large bowl and add the cabbage, radicchio, red pepper, and chile, and stir well.

To make the dressing, whisk together the yogurt, mayonnaise, mustard, honey, olive oil, the remaining 2 tablespoons lemon juice, 1/4 teaspoon salt, and a pinch of white pepper. Pour this over the vegetables and mix well. Add the herbs and mix to combine.