Cabbage and fennel slaw | Gourmet Traveller
Make cabbage and fennel slaw, a crunchy and refreshing side dish packed with vibrant flavours, perfect for barbecues, picnics, or casual family meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
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
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