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