Jewelled winter slaw recipe | Sainsbury`s Magazine

Ingredients

• 1 fennel bulb
• ½ red cabbage
• 1 cooked beetroot
• ¼ celeriac, peeled
• zest and juice of 1 lemon
• ¼ x 28g pack mint, leaves only
• ¼ x 31g pack coriander
• 2 clementines
• ½ tsp fennel seeds
• 4 tbsp plain yogurt
• a small pinch of chilli flakes
• a small handful of cashews or walnuts, chopped
• a small handful of pomegranate seeds, to serve