Seeded Slaw | dish » Dish Magazine

Name: Seeded Slaw | dish » Dish Magazine
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; ground pepper

dish.co.nz

Toss the salad with the dressing just before serving so it retains a lovely crunchy texture and freshness.

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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
ground pepper