- 1 fennel
- 1 green apple
- 1 baby Savoy cabbage
- ¼ cup loosely packed parsley leaves
- 1/3 cup flaked almonds
- ½ cup raspberry vinaigrette
- ¼ cup olive oil
- 2 T maple syrup
- Maldon Salt
Remove the bulb of the fennel, reserving the leaves. Finely slice the fennel bulb and apple and place in a bowl of ice-cold lemon water to refresh. Drain and set aside.
Shred the cabbage, chop the parsley and fennel fronds and mix in with the fennel and apple.
Dry fry the almonds in a pan for 2 – 3 minutes over a medium heat until golden brown and nutty.
Whisk the raspberry vinaigrette with the olive oil and maple syrup and add salt to taste.
Dress the slaw with the vinaigrette, toss through the almonds and serve immediately.
The clean fresh flavours of this slaw pair beautiful with crunchy southern fried chicken or crispy pork. For more of a zing, serve with a dressing of buttermilk, mayonnaise and feta. SERVES 2.