| 1. |
Finely chop (by hand or in a food processor) the cabbage, onions, kale and fennel and place into a large mixing bowl. |
| 2. |
Grate the carrots and beetroot into the bowl. Note that other types of cabbage/root vegetables can be used to adapt the dish to what you have around. |
| 3. |
Make the dressing by combining the Greek yoghurt with the Dijon mustard and the juice and zest of 1 lemon. Season with salt and pepper to taste. |
| 4. |
Chop all the fresh herbs (different herbs can be substituted but you want around 3/4 of a cup in total) and mix them into the yoghurt dressing. |
| 5. |
Pour the dressing onto the vegetables and mix well. |
| 6. |
Note: this will keep in the fridge for several days if it is stored in a covered/airtight container. |
