Cabbage and fennel slaw


This salad is robust enough to be made ahead of time and transported to a picnic. Alternatively, you could transport the vegetables and the dressing separately and combine them when you get there.

You'll need

500 gm white cabbage, shredded (about ¼ cabbage) 1 baby fennel bulb, thinly shaved on a mandolin, fronds reserved 1 celery heart, shaved on a mandolin, leaves picked and coarsely torn 3 salad onions, thinly shaved on a mandolin 120 gm good-quality whole-egg mayonnaise 100 gm sour cream ¼ cup finely chopped tarragon, plus extra leaves, coarsely torn, to serve Finely grated rind and juice of 1½ lemons 1 garlic clove, finely chopped

Method

  • 01
  • Combine cabbage, fennel, celery heart and leaves (reserve some to garnish) and salad onion in a bowl, season to taste, toss to combine.
  • 02
  • Combine mayonnaise, sour cream, tarragon, lemon rind, juice and garlic in a separate bowl, season to taste and mix well to combine. Add to cabbage mixture, toss to combine, scatter over reserved celery leaves, fennel fronds and extra tarragon and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Herbaceous semillon sauvignon blanc blend.

Featured in

Oct 2010

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