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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!