Ingredients
- 2 cups cabbage
- 2 bulbs fennel, leaves reserved
- 1 granny smith apple
- 1 red skinned apple
- 1 small red onion
- Dressing:
- ΒΌ cup natural yoghurt
- 2 Tbsp extra virgin olive oil
- 1-2 Tbsp lemon juice
- 2 tsp Dijon mustard
- Couple pinches salt
- Freshly ground black pepper (be generous)
FENNEL AND APPLE SALAD
Method
- Combine dressing ingredients in a sealable container and shake to emulsify
- Finely slice the cabbage, fennel, onion and apple
- I used a mandolin but a food processor with a thin slicing blade or a sharp knife will do the same thing
- Combine sliced ingredients in a mixing bowl and toss
- Add the dressing and toss the salad to combine well
- Serve immediately
Comments
Serves 4
Thanks to BRYDONE ORGANICS for providing the fennel used in the cooking demonstration at the Otago Farmers Market
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