Piece of Plenty - Winter Coleslaw

This is another recipe I developed whilst working at the fantastic Piece of Plenty, what started off as a plain carrot salad (delicious in itself with some toasted sunflower seeds) and with a little inspiration from Jamie Oliver... we came up with this slaw.
It basically involves either grating or slicing thinly any winter veggies you can get hold of, a combination of textures and colours works best. We usually use red cabbage, white cabbage, savoy cabbage, carrots, swedes and turnips.
A decent food processor makes this job really easy, I just pushed the cabbages through the slicing blade and grated the carrots, swedes and turnips.
We skipped the usual mayonnaise and make this wonderfuly mustardy dressing that is fabulous on any salad. Some kind of chopped nuts or seedy sprinkles would be a welcome addition.
We used to have it for lunch with pitta and hummus, tasty!

Mustard Dressing

• 1tsp honey
• 1tbsp dijon mustard
• 1/2tbsp english mustard
• 3tbsp cider vinegar
• 100ml olive oil

Mix together the honey, mustards and cider vinegar. Whisk the olive oil in slowly to form an emulsion. Store in a clean airtight jar and it should keep for a few weeks.

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