Cabbage and fennel slaw | Gourmet Traveller

Ingredients

• 500 gm white cabbage, shredded (about ¼ cabbage)
• 1 baby fennel bulb, thinly shaved on a mandolin, fronds reserved
• 1 celery heart, shaved on a mandolin, leaves picked and coarsely torn
• 3 salad onions, thinly shaved on a mandolin
• 120 gm good-quality whole-egg mayonnaise
• 100 gm sour cream
• ¼ cup finely chopped tarragon, plus extra leaves, coarsely torn, to serve
• Finely grated rind and juice of 1½ lemons
• 1 garlic clove, finely chopped