1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon shredded lemon zest
sea salt and cracked black pepper
1 bulb fennel, thinly sliced
1/4 cabbage, thinly sliced
1/2 cup basil leaves
PLACE the oil, lemon juice, vinegar, lemon zest, salt and pepper in a bowl and whisk well to combine. PLACE the fennel, cabbage and basil in a bowl and toss gently to combine. DRIZZLE with the dressing to serve. SERVES 2.
TIP: YOU CAN MAKE THE 'SLAW' TO SUIT YOUR TASTES. TRY ADDING SHAVED PARMESAN TO SERVE OR SUBSTITUTE THE BASIL WITH MINT.
Donna Hay.
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