Apple and fennel slaw
SERVES 6 AS AN ACCOMPANIMENT PREP TIME 15 MINUTES
½ cup (150g) Japanese mayonnaise ⅓ cup (80ml) lime juice
1 teaspoon finely grated lime rind
½ small (400g) wombok (Chinese cabbage), trimmed
1 medium (300g) fennel bulb, trimmed, fronds reserved
½ cup flat leaf parsley leaves
1 small (130g) green apple, cut into thin matchsticks
1 small (100g) red onion, very finely sliced
1 Place mayonnaise, 2 tablespoons of juice and rind in a small bowl; whisk until smooth. Set aside.
2 Thinly shred the cabbage. Use a mandolin to thinly slice the fennel. Coarsely chop fennel fronds. Place cabbage, fennel, fronds and parsley in a large bowl of iced water for 15 minutes to become crisp. (This step is optional but is a handy tip if you would like to prepare in advance).
3 Drain the cabbage and fennel mixture. Shake off excess water. Place in a large bowl. Drizzle apple with remaining tablespoon of lime juice to avoid discolouring. Add apple and onion to cabbage; mix to combine.
4 Just before serving season with salt and freshly ground pepper and drizzle with the dressing.
Not suitable to freeze or microwave.