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Green-olive tapenade

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Green-olive tapenade

Salmon pâté with crispy fried capers

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Salmon pâté with crispy fried capers

20 minutes

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Tuna paté

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Chicken liver pâté

15 minutes

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Asian-style crunchy stir-fry wrap

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Sea-salt sticks

15 minutes

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Maple caramel corn

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Baby marrow and chorizo fritters

5 minutes

Red cabbage slaw

Picnic recipes

Red cabbage slaw

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Red cabbage slaw

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 20 minutes

Ingredients

For the slaw:

2 baby red cabbages
1 red lettuce or radicchio
1 red onion
1 fennel bulb, trimmed

For the dressing:

1⁄3 cup olive oil
3 T red wine vinegar
Sea salt and freshly ground black pepper, to taste

Method

1. To make the slaw, thinly slice the cabbage, lettuce and onion, then mix in a bowl. Thinly slice the trimmed fennel and soak in iced water for about 20 minutes. This will crisp the fennel and soften the aniseed flavour. Drain well and add to the bowl. Pour over the dressing and stir through.

2. To make the dressing, mix all the ingredients until combined.

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