Pistachio, fennel & red cabbage slaw
Slaws are my favourite side dish to make and the main ingredient is the humble yet phenomenal cabbage. Cheap and widely available, it is one of the most potent vegetables known to us, and it tastes fantastic with toasted fennel seeds and lashings of extra-virgin olive oil. I like to serve this with meat or fish, or on its own with a dollop of Greek yoghurt and some toasted seeds.
Ingredients
200g red cabbage, finely sliced
50g rocket, finely chopped
25g parsley, leaves and stalks, finely chopped
2 tsp fennel seeds, toasted
40g shelled unsalted pistachios, toasted and lightly crushed
3 tbsp extra - virgin olive oil
1 tsp dried chilli flakes
50g full-fat Greek yoghurt
juice and grated zest of 1/2 lemon
pinch of freshly grated or ground nutmeg, optional
Method
1, Mix the cabbage, rocket, parsley, fennel seeds and pistachios together in a bowl with the olive oil and season well with salt and pepper. Scatter over the chilli flakes
2. Mix the yoghurt, lemon juice and lemon zest together in a jug, then pour it over the vegetables, with nutmeg if using, Toss together before serving.
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