Peel and cut into ribbons the carrots. Finely slice the radishes. Finely slice the white cabbages. Finely slice the fennel bulbs. Finely slice the red onions. Finely chop the fresh chive. Finely chop the fresh flat-leaf parsley. Grate the garlic cloves.
- 1 Mix together the natural yogurt, wholegrain mustard, white wine vinegar, sugar and garlic with ¼ tsp salt and freshly ground black pepper to taste to make the dressing.
- 2 Put the vegetables and herbs in a large bowl, add the dressing and mix well.
This dish was very popular with my lunch guests but I didn't think there was enough dressing and made some extra. However, I had added red cabbage and spring onions to the vegetables instead of the red onion
So fresh, healthy and delicious, my husband and I loved it. Will definitely keep this recipe and make it again.
- Average per serving
- Calories 67.0kCal