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Red Cabbage, Fennel and Apple Slaw

Serves 4-6

200g red cabbage, shredded thinly
1 carrot, grated
1 fennel bulb, core removed and shredded thinly
2 spring onions, sliced thinly
1 large apple, grated
A squeeze of lemon
A large handful of parsley, chopped finely

For the dressing:

1 tbsp. Dijon mustard
1 clove garlic, minced
60ml RAW Organic Greek Olive Oil
40ml RAW Organic Apple Cider Vinegar with Mother
Juice of half a lemon
A pinch of salt

Toss all of the ingredients for the salad together.

Add all of the dressing ingredients into a clean jar and shake well to combine.

Dress the salad and serve immediately.


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