Toss the salad with the dressing just before serving so it retains a lovely crunchy texture and freshness.
Serves: 6
INGREDIENTS
2 cups thinly sliced purple cabbage
2 cups thinly sliced green cabbage
1 small fennel bulb, thinly sliced, feathery tops reserved
1 cup julienned or finely shredded carrot
small handful parsley, finely chopped
¾ cup mixed seeds (I used a combination of toasted pumpkin, sunflower, sesame and poppy seeds)
Dressing
¼ cup olive oil
1 teaspoon each finely grated orange zest and Dijon mustard
2 tablespoons orange juice
1 tablespoon sherry vinegar
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Dressing: Whisk all the ingredients together and season generously.
Combine all the vegetables and ¾ of the mixed seeds together in a large bowl. Roughly chop a small handful of the fennel tops and mix through.
Pour the dressing over the slaw and toss everything together.
To serve: Transfer to a serving bowl and top with the remaining seeds.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!