Cabbage Apple & Fennel Slaw

🧂 Ingredients

• 1/2 medium Savoy cabbage

  thinly shredded (or other cabbage of choice, about 4-5 cups shredded)
• A pinch of sea salt
• Juice of 1/2 lemon
• 1 small fennel root

  thinly sliced (or 1/2 large fennel)
• 1 medium apple

  core out, quartered and sliced thinly
• 1/2 cup hazelnuts

  toasted, roughly chopped (I used a little less than 1/2 cup)
• Zest of 1 medium orange
• Juice of 1 medium orange
• 1 clove of garlic

  grated or finely diced
• 3 tablespoons olive oil
• 1 teaspoon sesame oil

  or 1 tablespoon hazelnut oil
• A generous pinch of salt and ground black pepper
• 1 teaspoon Dijon mustard

Instructions

• 1 If using something like Savoy cabbage, remove the first few layers of leaves,
  which are greener, and give them a good wash. Cut away the harder stems and
  shred the leaves thinly. Then, add a few of the more pale green and white leaves
  as well.
  
  If using regular white cabbage, simply remove the core and cut the cabbage half
  into quarter size chunks, before shredding them thinly. Add the cabbage to a
  large mixing bowl, sprinkle with a little sea salt and drizzle with juice of
  half a lemon. Using your hands, mix and massage the leaves gently for 10-20
  seconds. Add the fennel, apple and hazelnuts.
• 2 Mix the dressing ingredients in a small bowl and pour over the slaw. Mix the
  salad well using your hands to make sure everything is well coated with the
  dressing.

Nutrition Info