Apple, fennel + cabbage slaw

Apple, fennel + cabbage slaw

By
From
Eat This, My Friend
Serves
6-8
Photographer
Jade O'Donahoo; Huw Rogers

Paper-thin slices are key to a good slaw, and the effort is absolutely worth it. You will not be able to achieve this unless you have the right equipment – a mandoline or a good, sharp knife.

Ingredients

Quantity Ingredient

Dressing

Quantity Ingredient
170ml buttermilk
60ml apple-cider vinegar
1/2 teaspoon dijon mustard
big pinch salt

Slaw

Quantity Ingredient
1/2 small cabbage
1/2 fennel bulb
1 granny smith apple
1 bird’s eye chilli
handful basil leaves

Method

  1. Start by making the dressing. Combine all ingredients in a screwtop jar and shake vigorously until well mixed. Set aside.
  2. Slice the cabbage into paper-thin shards. Take your time and put in the love, as it will make all the difference. Do the same with the fennel, then transfer both into a large salad bowl.
  3. Using a julienne peeler or mandoline attachment, cut the apple into long, slender, elegant strips. Next, dice the chilli into the tiniest dice you can manage, and slice the basil leaves into the thinnest strips. Add to the bowl.
  4. Toss the slaw using your hands, then pour over half the dressing and toss again. Taste and adjust the seasoning if necessary. Pour on more of the dressing, to your liking.
  5. Serve immediately.
Tags:
Vegetarian
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