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.