Cabbage, Fennel & Orange Slaw

This crisp slaw is just the thing to perk up a winter dinner party. I chucked in some roasted hazelnuts and sultanas to enhance the autumnal vibes.

Serving Suggestion: alongside braised short ribs or rich pork shoulder.

Difficulty Level: 1

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Ingredients:

Serves 4 - 6 as a side.

• 450g white cabbage, cored and thinly sliced

• 1 large fennel bulb, core removed and thinly shaved

• 2 medium oranges, peeled and segmented

• 1 cup loosely packed fresh flat-leaf parsley leaves

• 3 tbsp extra-virgin olive oil

• 6 tbsp mayonnaise

• 1 tbsp freshly squeezed lemon juice

• 1 tbsp Worcestershire sauce

• 1 tsp dijon mustard

• 2 tsp brown sugar

• Kosher salt

• Freshly ground black pepper

• 50g toasted sliced almonds

• 8g chopped fresh mint leaves

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Method:

1. In a large bowl, combine the cabbage, oranges, fennel, and parsley and gently toss to combine.

2. In another bowl, whisk together the olive oil, mayonnaise, lemon juice, Worcestershire sauce, mustard, brown sugar, and pepper.

3. Pour the dressing over the cabbage mixture and toss to coat. Let salad sit, refrigerated, for 30 minutes before serving.

4. Just before serving, add the chopped mint and garnish with the almonds.Taste and adjust the seasonings.

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