Winter slaw recipe

Nutritionists recommend that we eat a third of our diet raw, which in reality is a tall order – even in summer when the produce is younger and doesn't need much, if any, cooking. Come the darker months, it's nigh-on impossible, but this slaw is a great way to get that goodness: nutritious, tasty and colourful to boot. Serves 3–4 1 apple, quartered, cored and sliced ¼ of a small celeriac, peeled and grated 1 carrot, grated 1 raw beetroot, grated 1 stick of celery, sliced thinly 200g red cabbage, thinly sliced (ie a couple of handfuls) 1 dill pickle, chopped A small handful of sultanas 4 tbsp red wine vinegar 3 tbsp extra virgin olive oil Salt and black pepper 1. Prepare the apple and vegetables. 2. Put the sultanas in a small pan with half the vinegar and simmer for just a few minutes until the liquid is all gone. 3. Mix all the ingredients together and dress with the rest of the vinegar, the olive oil and some seasoning. Adapted from a recipe in Leon: Ingredients and Recipes