Cabbage and fennel slaw

Australian Gourmet Traveller recipe for cabbage and fennel slaw.

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This salad is robust enough to be made ahead of time and transported to a picnic. Alternatively, you could transport the vegetables and the dressing separately and combine them when you get there.

Ingredients

500 gm white cabbage, shredded (about ¼ cabbage)

1 baby fennel bulb, thinly shaved on a mandolin, fronds reserved

1 celery heart, shaved on a mandolin, leaves picked and coarsely torn

3 salad onions, thinly shaved on a mandolin

120 gm good-quality whole-egg mayonnaise

100 gm sour cream

¼ cup finely chopped tarragon, plus extra leaves, coarsely torn, to serve

Finely grated rind and juice of 1½ lemons

1 garlic clove, finely chopped

Method

Main

1.Combine cabbage, fennel, celery heart and leaves (reserve some to garnish) and salad onion in a bowl, season to taste, toss to combine.

2.Combine mayonnaise, sour cream, tarragon, lemon rind, juice and garlic in a separate bowl, season to taste and mix well to combine. Add to cabbage mixture, toss to combine, scatter over reserved celery leaves, fennel fronds and extra tarragon and serve.