food, Recipes

Crunchy Summer Slaw

Donna Lewis

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