How to make Red cabbage, fennel and parsnip coleslaw

How to make Red cabbage, fennel and parsnip coleslaw

Recipes
How to prepare Red cabbage, fennel, and parsnip coleslaw A very nice recipe for winter slaw done by chef and restaurateur Sally Clarke - an ideal idea for accompanying a Christmas feast or roast dinner You can prepare the first 5 vegetables for this robust salad and refrigerate, covered, for up to 48 hours. Ingredients SERVES 6 FOR THE SLAW 1/2 small red cabbage, cut in half, white centre removed 1 large head fennel 2 sticks celery 1 medium parsnip, washed and peeled Small handful curly kale, stalks removed 2 apples (such as Russet or Cox) 1 lemon, juiced Small handful dried cranberries or sultanas 1tbsp pumpkin seeds 1 pomegranate 1 large bunch watercress, washed, large stems removed and gently spun dry FOR THE DRESSING 1tsp Dijon mustard 1tsp honey…
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