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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.