Holly's Deconstructed Colour-slaw

I have been saving a wonderful jar of of home made mayonnaise with lime and chili for somethings special. But after thinking a little to hard about it I came to the conclusion that it really did not need much help to shine. This is a simple slaw for my friend holly, a vegetarian who loves clean lines and stunning colours, enjoy.

What you need....

1 Beetroot, peeled and finely julienned
1 cup finely shredded
6 radishes finely cut
Mayonnaise of choice - preferably seasoned
Salt and pepper to taste


Make it happen....

1. Cut and shred the vegetables. Place them in individual containers and cover them with water. Refrigerate over night.

2. To serve, drain, spin and season the vegetables. Stack high on a serving plate.

3. Place a generous dollop of mayonnaise on the side. Serve.

  
This salad is so crisp due to the refrigeration over night, don't skip this step as without the crunch it is not the same. Great to make in advance, you can keep the veggies in water for up to three days, changing the water daily.

K