cab­bage, fen­nel and avocado slaw with jalapeño dress­ing

Sunday Tasmanian - Tassie Living - - TASTE -

500g white cab­bage, shred­ded 1 avocado, halved, peeled and thinly sliced 2 bulbs baby fen­nel, thinly sliced baby ( mi­cro) basil ( op­tional), to serve

jalapeño dress­ing 1 ta­ble­spoon pick­led jalapeños 1 cup co­rian­der leaves 2 ta­ble­spoons ex­tra vir­gin olive oil 2 ta­ble­spoons lime juice ½ cup ( 120g) sour cream To make the jalapeño dress­ing, place the jalapeño, co­rian­der, oil, lime juice and sour cream in a bowl or jug and, us­ing a hand­held stick blender, blend un­til smooth. Place the cab­bage, avocado, fen­nel and dress­ing in a bowl and toss to com­bine. Trans­fer the slaw to a serv­ing dish and top with the mi­cro basil to serve. Serves 4.

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