Crunchy Fennel and Cabbage Salad

Inspired by Jamie Oliver’s 30 minute and 15 minute meals and by Yotam Ottenlenghi telling me once that you can make a slaw from pretty much anything, here is a crunchy, lemony slaw style salad that goes really well with most rice dishes. Ideally you need a food processor for this, but you can cut everything by hand as finely as possible it just takes a little longer and requires a very very sharp knife.

1 bulb fennel
½ head white cabbage
1 red chili
juice of ½ lemon
2-3 tablespoons good olive oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
½ teaspoon salt

Cut the fennel and cabbage up into chunks just small enough to fit through the nozzle of your food precessor, then, using the finest slicing attachment press everything through. Empty the sliced vergetables into a large bowl then add the remaining ingredients. Mix it all well (I find it easiest just to get my hands in and toss everything in the dressing). If you like you could add some chopped mint. Put it in a nice dish or bowl and serve while still very fresh and crunchy. The longer you leave the salad in the dreesing the less crunchy it stays.

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