red cabbage and fennel slaw
A colourful vibrant salad that's packed full of antioxidants. It's great served at a barbecue or as part of a buffet of salads. I like to serve this for a Saturday lunch with some good quality butcher's sausages.
Ingredients
1 small red cabbage
1/2 fennel bulb
2 spring onions
handful of corainder
1 teaspoon of cumin seeds
pinch of chilli flakes
1 tablespoon of pistachio kernels
juice of 1 lime
Dressing
6 tablespoons of extra virgin olive oil
2 tablespoons of apple cider vinegar
1 teaspoon Dijon mustard
salt and pepper
Method
Finely slice the red cabbage and fennel either using a sharp knife or the slice attachment of your food processor and add to a large bowl.
Finely slice the spring onion and coriander and also add to the bowl.
Add the cumin and chilli to the bowl along with the pistachio kernels.
Squeeze the juice of the lime and add the juice to the bowl.
Whisk all the dressing ingredients together and then add the dressing to the salad and give everything a good mix together.
The Health Boost Tip
Cabbage is the "king" of the cruciferous vegetables. Cruciferous vegetables have gained a big reputation for being anti-cancer due to their high phytonutrient content. Of particular interest is the compound Indole-3-carbinol, which has been shown to increase the rate at which oestrogen is broken down through the liver's detoxification pathway.
