Fennel and red cabbage coleslaw

A very healthy alternative to the normal coleslaw. I usually make this as a side, or have it in a sweet potato jacket. Be warned though if you’re anything like me, it’s easy to eat it all up before the jacket is even ready.

Serves 2–4

Ingredients

• ½ small red cabbage
• 1 fennel bulb
• 1 red onion, outer tough skin removed
• 2 carrots
• 80g/generous 1/2 cup pumpkin seeds, toasted in a dry pan

For the dressing

• 50ml/scant 1/4 cup extra virgin olive oil
• 20ml/1 tbsp plus 1 tsp apple cider vinegar
• Juice of 1 lemon
• 1 garlic clove
• 1 tsp Dijon mustard
• 100ml/scant 1/2 cup Greek yoghurt
• Drizzle of honey (optional)
• Himalayan salt and ground black pepper

Method

1. Using the slicing blade on a food processor, shred the cabbage, fennel and onion. Change the blade to the coarse grater and grate the carrots. Alternatively, finely slice the cabbage, fennel, onion and grate the carrot by hand. Mix everything together in a large bowl.

2. Blitz together the olive oil, apple cider vinegar, lemon juice, garlic and mustard, then whisk in the yoghurt, taste and, if needed, add a little honey to sweeten. Add salt and pepper to taste.

3. Pour the dressing over the salad and mix. I like to leave it to stand for at least an hour to let the vegetables absorb the dressing’s flavours. Serve with toasted pumpkin seeds sprinkled over the top. This will keep in the fridge for 2 days and is great for lunch the next day.

Tips and notes

This makes a good accompaniment to our Chicken Burger (page 64).

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.