Super-Boosted Winter Slaw
Ingredients
- 1/2 large cabbage thinly shredded
- generous pinch of sea salt
- 1 fennel bulb thinly sliced - I use a mandolin
- 8 Brussels sprouts thinly sliced - I used a mandolin again
- 1 orange skin removed and cut into small cubes
- 1/2 cup chopped slow-roasted hazelnuts or other nuts - walnuts, Brazil nuts, almonds
- perfectly-ripe diced avocado to serve
Dressing
- juice of 1 lemon
- juice of 1 orange
- 1 teaspoon Dijon mustard
- 1 teaspoon raw honey
- pinch of salt
- 1/4 cup olive oil
Instructions
- Place the thinly sliced cabbage in a large bowl and add the salt (about 1/4 teaspoon). Use you hands to scrunch and massage the cabbage strips until they soften and reduced in bulk by about half. This will take about 2-3 minutes. Toss through the sliced fennel, Brussels sprouts, chopped nuts and diced orange. (At this stage you can store the salad in a covered bowl in the fridge.)
- Combine the dressing ingredients in a jar and shake to combine.
- Dress the salad just prior to serving and scatter with diced avocado.