ingredients
for the Asian dressing
¼ cup sugar
¼ cup lime juice
¼ cup apple juice
¼t fish sauce, or to taste
1t sesame oil
3cm piece of ginger, grated
2T sesame seeds, toasted
for the classic buttermilk dressing
1 cup buttermilk
¼ cup double-cream yoghurt
¼ cup mayonnaise
2T lemon juice, or to taste
1t mustard
for the salad
2 baby red cabbages, shredded
2 baby green cabbages, shredded
2 green apples, thinly sliced and cut
into matchsticks
1 fennel bulb, thinly sliced
1 red onion, thinly sliced
fresh fennel fronds, to serve
method
Prepare the Asian dressing by placing all the ingredients in a jar and shaking well. Set it aside until you are ready to serve.
Prepare the classic buttermilk dressing by placing all the ingredients in a jar and shaking well. Set it aside until you are ready to serve.
Toss the salad ingredients together, top with fresh fennel fronds, and serve with the two dressings as options or divide the slaw in half and toss each half with one of the dressings. SERVES 8–10
Originally published in HL December 2015
