Ingredients Jump to Instructions ↓

  1. 3 tbsp white wine vinegar

  2. 2 tsp sugar

  3. 85ml extra-virgin olive oil

  4. 225g shredded slaw salad mix

  5. 1 bulb fennel, trimmed, reserve a handful of fronds

  6. 4 ribs celery from the heart, thinly sliced on an angle

  7. 10 leaves fresh basil, thinly sliced

  8. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Fennel and celery slaw salad 1) Mix vinegar and sugar in the bottom of a bowl and whisk in oil. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste.


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