The New Slaw

A delicious coleslaw revival with blue cheese ranch dressing.


Serves 6-8

Preparation Time

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  • 4 raw beetroots
  • ½ head purple cabbage
  • 1 – 2 Pickled red onions
  • 1 large bulb of fennel
  • Sea salt and freshly ground black pepper, to serve
  • Micro herbs, to garnish
  • Edible flowers, to garnish

For the blue cheese ranch dressing:

  • 2 Tbsp tangy mayonnaise
  • ½ cup plain yoghurt
  • 100g cremezola cheese, crumbled
  • ½ clove garlic, crushed
  • 1 – 2 tsp white vinegar
  • Sea salt and freshly ground black pepper
  • Water, to loosen to desired consistency


Thinly slice the beetroot in rounds, finely shred the cabbage and thinly slice the pickled onions. Using a peeler, run the blade down the length of a fennel bulb to make shavings, and place in a bowl of iced water for 10 minutes to curl. Toss the vegetables in a large Le Creuset bowl and season well.

For the dressing: whisk all the ingredients together, season well and thin with a little water to desired consistency.

Pour the dressing over the salad and toss to coat. Serve in Le Creuset Dinnerware bowls. Garnish with edible flowers and micro herbs.