Cabbage and Fennel ‘Slaw
Serves: 4
Cost Cutting Eco Friendly Gluten Free Quick Make Vegan 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 strips 1 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 seasonmethod:
- 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.
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