Now, the cabbage I chopped up just with a normal knife, but for everything else, this is one of my favourite kitchen tools, a little julienne peeler. So when you peel, it’s like a normal peeler, but you end up with these nice wee strands. You can get a spiralizer, and I do have a spiralizer, but the problem I find with that is that it spirals everything to a degree that I can’t actually unwrap it.
But, again, spiralizers are good for the Instagram generation. You could also use a grater for everything.
In the bowl, I’m going to put some mayonnaise. Last week we were talking about ways to upgrade your yogurt, and you could certainly use natural yogurt instead of mayonnaise.
So we’ve got mayonnaise, some olive oil, and a wee bit of salt. We’re going to mix that up, and also going to add in there a wee splash of white wine vinegar, and mix this up first.
The white wine vinegar in there is going to help to slightly soften the raw veggies. If you make this up at the start, like when you start cooking, or a couple of hours earlier, you can then stick it in the fridge, and just give it a stir now and again.