Summer Coleslaw by Tobie Puttock – Prahran Market

Ingredients

• 2 cups finely sliced red cabbage, finely shredded
• 1 bulb fennel, trimmed and finely sliced
• 1 large carrot, peeled and shredded
• Handful mint leaves, roughly torn
• Handful flat-leaf parsley leaves, roughly torn
• ½ cup nut mix
• 1 tablespoon salted capers, rinsed and finely chopped
• ¼ cup extra virgin olive oil
• juice of half a lemon
• Sea salt and freshly cracked pepper