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Method

1. To make the dressing, whisk buttermilk, mayonnaise, apple cider vinegar, chives, salt, and pepper. Add grated onion and apple to the dressing and let sit for 5 minutes.

2. In a large bowl, combine the fennel, cabbage, carrot and mint. Add the buttermilk dressing and toss. Serve with a steak, a schnitzel or even on a great burger!

Ingredients

1 small fennel, thinly sliced

handful of dill and/or mint, picked and chopped

¼ savoy cabbage, shredded

1 carrot, grated

1 apple, grated

¼ onion, grated

2 tbsp apple cider vinegar

½ cup buttermilk

½ cup mayonnaise

1 tbsp chives, chopped

1 tsp salt

Coleslaw

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  • 4 Serves
  • 10 minutes

A warm weather salad for sure…creamy, tangy, crunchy and slightly sweet – what more could you ask for?

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Ingredients

1 small fennel, thinly sliced
handful of dill and/or mint, picked and chopped
¼ savoy cabbage, shredded
1 carrot, grated
1 apple, grated
¼ onion, grated
2 tbsp apple cider vinegar
½ cup buttermilk
½ cup mayonnaise
1 tbsp chives, chopped
1 tsp salt

Method

  1. To make the dressing, whisk buttermilk, mayonnaise, apple cider vinegar, chives, salt, and pepper. Add grated onion and apple to the dressing and let sit for 5 minutes.
  2. In a large bowl, combine the fennel, cabbage, carrot and mint. Add the buttermilk dressing and toss. Serve with a steak, a schnitzel or even on a great burger!

Easy Swaps

Use pear instead of apple. You could make this with red or green cabbage or a combination!

Notes

TIP: tossing the vegetables with a pinch of salt before dressing them helps to soften and break them down without losing their crunch. Alternatively after you have dressed the salad, let it sit for a few minutes for it to break down and the flavours to amalgamate.

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