Raw Slaw with Chervil Dressing

Pete visits an organic Kale farm for a chat with Australian Organic’s Andrew Monk, in an all-vegetarian episode. Meals include Kale Caesar Salad, Raw Slaw with Homemade Mayo, Cauliflower Tabouli, and Luke Hine’s Paleo Parfait.

Yield: 4 – 6
Preparation time: 15 minutes
Difficulty: Easy
Course: Side
Cuisine: Dutch/German
Allergens: Egg (chervil dressing)


  • 3 beetroot, julienned
  • 2 carrots, julienned
  • ½ celeriac, julienned
  • 1 kohlrabi, julienned
  • 1 large handful of thinly sliced fennel
  • ¼ red cabbage, shredded
  • Salt and freshly ground black pepper
  • 2 large handfuls mint leaves, shredded
  • 2 handfuls flat-leaf parsley leaves, roughly chopped
  • 2 teaspoons finely grated lemon zest
  • Juice of 2 lemons
  • 3 tablespoons chopped chervil
  • 125 g (4 1/3 oz./ ½ cup) aioli (to make your own, see recipe)


  1. Place the beetroot, carrot, celeriac, kohlrabi, fennel and cabbage in a large bowl and cover with cold water. Set aside while you make the dressing.
  2. To make the chervil dressing, combine the lemon juice, chervil and aioli in a bowl and mix well. Drain the vegetables and dry well with paper towel. Dry the bowl and replace the vegetables.
  3. When ready to serve, add salt and pepper to taste, add the herbs, lemon zest and chervil dressing to the vegetables. Toss well, pile onto plates and serve.