Cabbage and Fennel ‘Slaw
Serves: 4
Cost CuttingEco FriendlyGluten FreeQuick MakeVegan Friendly
Crisp, fresh and light - there's no better way to end a summer's day than a mouth-watering salad
Ingredients:
small head of red cabbage, shredded into thin strips1 large fennel bulb, trimmed, halved and sliced thinly
2 large carrots, grated (squeeze out excess moisture using kitchen towel)
4 spring onions, chopped
1 tsp grated ginger
50ml orange juice
2 tbsp extra virgin olive oil
2 tbsp cider vinegar
salt and pepper, to season
method:
- In a large bowl, mix together the cabbage, fennel, spring onions and carrots.
- Now whisk the ginger, orange juice, oil and vinegar in a separate bowl, adding the salt and pepper once combined. Pour the dressing over the vegetables and toss to ensure the whole mix has been coated.
- Cover with clingfilm and put in the fridge to chill for about 20-30 minutes. Mix again before serving.
