Did your farm box have a “Little Shop of Horrors” head of cabbage in it? I managed to fit this huge beauty into three dishes. I served this slaw with Beef Stew in Red Wine with Root Vegetables.

Winter Slaw with Lemon Fennel Dressing

2 cups shredded cabbage, green or red

2 beets, grated

2 carrots, grated

1/2 cup of seasonal vegetables such as red onion, shallots, fennel, radish, turnip or kohlrabi

A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
1 lemon, zested and juiced

1 tablespoon of stone-ground mustard

1 teaspoon of fennel seeds, crushed in a mortar

2 tablespoons Greek yogurt

Extra virgin olive oil, salt & pepper

Mix the vegetables together with the fresh herbs. In a separate bowl, whisk together lemon zest and juice, mustard, fennel, yogurt, olive oil, salt and pepper. Pour enough dressing over the slaw to coat the vegetables, then taste for seasoning. Adjust with additional lemon juice, salt, or pepper as needed.