I’m not a great fan of fennel but it seems so summery I thought I should give it a try. The other flavours seem to cancel out the aniseedy taste and leave just a nice crisp texture.
Fresh, simple and almost as nice as the one I bought from Daylesford Organic. A food processor really helps here.
1 bulb of fennel
half a head of red cabbage
juice of half a lemon
1 crushed dried chili
good glug or two of good olive oil
a few chives
Using the fine blade of a food processor or grater, finely slice the fennel and red cabbage into a large bowl. Now peel and grate the carrots. Add the other ingredients, with a few snipped chives. Mix well. Cover a refirdgerate for an hour of so to let the flavours develop.