Whilst I love using red cabbage in my usual slaw recipe, this Italian-inspired slaw works excellently with a white cabbage. Shred it finely and allow it to sit in the dressing an hour or two before serving. Delicious.
1 small head of white cabbage, core removed and finely shredded
1 tbsp Dijon mustard
1 tbsp fennel seeds
2 tsp garlic powder or 2 minced cloves of garlic
1/2 tsp fine salt
Large pinch of ground white pepper
7 glugs of extra virgin olive oil
7 glugs of cider or white wine vinegar
Juice of half a lemon
Step 1: Combine all the dressing ingredients together.
Step 2: Thoroughly toss the dressing through the shredded cabbage. Allow to marinade for an hour or two before serving.
Any leftovers can be covered and kept in the fridge for the next day.