Crisp shredded red cabbage, carrots and fennel make a fantastic base for a winter coleslaw. Orange segments and parsley add freshness and a zingy honey, mustard and orange dressing is lighter than traditional mayonnaise. Serve with cold meats on boxing day or cold poached salmon.
SERVES 6 PREP 20 MINS
¼ red cabbage, finely shredded
2 carrots, coarsely grated
1 fennel bulb, finely shredded
1 orange, peel and pith removed, cut into segments and halved
2tbsp chopped fresh flat-leaf parsley
For the dressing:
1tbsp wholegrain mustard
1tsp runny honey
2tbsp orange juice
1tbsp white wine vinegar
4tbsp olive oil
1 Mix the cabbage, carrots, fennel, orange and parsley in a salad bowl.
2 Place the dressing ingredients in a screw top jar. Season with salt and freshly ground pepper and shake until well mixed. Pour over the salad and mix well.
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