B00CU1W244_EBOK

1 SERVE =
2 units vegetables
1 unit fats
Shaved cabbage, radish
and fennel salad
SERVES 4 PREP 15 mins
Serve this low-fat, refreshing salad alongside
roast chicken or fish, barbecue pork or to
fill sandwiches when going on a picnic. Use
Pickled Radish (see page 201) instead of fresh
if you have some on hand.
3 cups (225 g) thinly sliced cabbage
1 carrot, finely shredded or coarsely grated
1 bunch radishes, trimmed, scrubbed and
sliced into thin rounds
1 small bulb fennel, trimmed and finely sliced,
fronds reserved
3 sticks celery, finely sliced lengthways
4 spring onions, trimmed and finely sliced
handful mint leaves, torn
1 quantity Salad Cream (see page 207)
1
Combine all the ingredients (except the fennel
fronds) in a large bowl, then season to taste
with salt and pepper and toss gently to combine.
Divide among bowls and top with the reserved
fennel fronds.
Tip: Serve with either 25 g toasted pine nuts (adds
1 fat unit), 40 g shaved parmesan (adds ½ dairy unit)
or 2 slices sourdough bread, baked in a preheated 180°C