Winter slaw

Method

1. Shred the cabbage, sprouts, carrots and fennel using the julienne attachment on a food processor or on a mandoline. (If you don’t have a food processor or mandoline, use a sharp knife to finely slice the vegetables into matchsticks.) Combine in a large serving bowl and set aside.
2. In another bowl, whisk together the mustard, clementine zest and juice, crème fraîche, olive oil and chopped herbs until you have an emulsion, then season to taste. Pour the vinaigrette over the sliced veg and, using your hands, toss well to coat. Drizzle with a little more oil and serve with cold meats and fish.