Cabbage and fennel slaw

AT A GLANCE

  • Serves 6 people

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.

  • 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
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.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

VANESSA AUSTIN

Drinking Suggestion:

HERBACEOUS SEMILLON SAUVIGNON BLANC BLEND. , suggested by MAX ALLEN

FEATURED IN

Oct 2010

Oct 2010

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