Fennel Slaw

A delicious raw salad of cabbage and fennel thinly sliced and topped with avocado smothered in a zesty caper and yoghurt dressing. If wishing to make 100% Vegan omit the plain yoghurt and substitute with a non dairy alternative.

For another healthy slaw salad please try my Winter Slaw recipe – just click the name.

30 minutes

Ingredients

500g hard white cabbage

- finely shredded
2 bulbs fennel

- washed, thinly sliced
Handful coriander leaves

- finely chopped
Caper Dressing
1 tbsp capers

- drained
2 tbsp extra virgin olive oil
2 tbsp lime juice

- approximately 2
120g plain yoghurt

- or non dairy alternative
1 large clove garlic

- crushed
Sea salt

- to taste
Plenty of black pepper

- coarsely ground
Decoration
1 avocado

- halved, peeled and thinly sliced
Fronds of fennel

Instructions

Prepare cabbage and fennel:
01 Wash and shred thinly by hand or using a food processor with a slicing blade. For the fennel use the white head and green stalk. Keep the fronds for the decoration.
Dressing:
02 Place the capers, coriander, oil, lime juice, garlic and yoghurt into a bowl or jug and blend together all ingredients together until smooth. Check seasoning to taste.
Assemble:
03 Place the cabbage, avocado, fennel and dressing in a bowl and gently toss in the caper dressing to combine.
Serve:
04 Transfer the slaw to a serving dish and top with the avocado slices and fennel fronds.

Notes

This delicious salad can be made ahead of time and stored in an airtight container in the refrigerator until required. It is also delicious the next day.