SUMMER RECIPE

A WA twist on a classic

WA-style coleslaw

Summer’s most essential salad — coleslaw — packed with fresh local herbs and vegetables for a healthy side.

Serves 8-10 as a side

Ingredients

1/4 cabbage —savoy or wombok

1/4 red cabbage

1 bunch of kale

3 large carrots

1/2 bunch radishes

2 cobs of corn 

5–6 spring onions 

1 small fennel 

1 large bunch mixed herbs —basil, parsley, dill Dressing 

1 cup Greek yoghurt 

1 cup full-fat mayonnaise 

4 tbsp basil olive oil 

1 lemon, juiced

Method

1. Finely shred and destalk the cabbages and kale. Grate the carrots, then finely slice the radishes, fennel and spring onions.

2. Cut the kernels off the corn and finely dice most of the fresh herbs (reserving some for serving).

3. In a separate bowl, combine all the dressing ingredients. Taste and season. Stir through chopped herbs.

4. Toss all the veggies together in a large serving bowl. Pour over the dressing and stir to gently coat. Sprinkle over any remaining herbs and serve immediately.