cabbage, fennel and avocado slaw with jalapeño dressing
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.