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Cabbage, fennel & avocado slaw
Say goodbye to sad supermarket slaws! This jazzed up fennel version will liven up your weeknight meals and comes together in mere minutes. Perfect on the side of crumbed chicken or pork, or it makes a great addition to fish tacos. Use your favourite herbs (we’re team coriander) in the lime yoghurt dressing to bring it all together.
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Ingredients
Lime-herb yoghurt dressing
- ½ cup Greek yoghurt
- 1 lime, juiced
- 2 Tbsp olive oil
- Handful fresh coriander leaves
Cabbage, fennel and avocado slaw
- ½ white cabbage, thinly sliced
- 2 fennel bulbs, thinly sliced
- 1 avocado, thinly sliced
- Fresh basil leaves, shredded to garnish
Use a mix of red and green cabbage for added vibrancy. **Use basil, parsley or chives instead of coriander in the dressing.
Method
- To make the dressing, place ingredients in a blender and blend until smooth.
- Place the cabbage, fennel and avocado in a bowl. Pour over dressing and gently toss to combine.
- Transfer the slaw to a serving dish and garnish with fresh basil to serve.
A mandolin is a great gadget to use to ensure even thinly sliced fennel.
Great to use in hamburgers when lettuce and summer greens are in short supply, or serve with crumbed chicken or pork.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
Breakfasts that are healthy, easy AND delicious
We’ve made the most important meal of the day easy, so you don’t have to skip it!
