Ingredients

Method

• 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

Ingredients

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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