Slaw goes wrong when it drowns. Salt the cabbage first, wring it out, then bind it with Raspberry Vinaigrette instead of a tub of mayonnaise. It stays crisp for hours and it turns a faint pink, which is either a feature or a talking point depending on the crowd.
20 mins. Serves 6.
Ingredients
- 500g Red cabbage, shredded fine
- 1 Green apple, cut into matchsticks
- 1 bulb Fennel, shaved
- 90ml Plateit Raspberry Vinaigrette
- 2 tsp Salt, for the cabbage
- 40g Sunflower seeds, toasted
- Flat leaf parsley, chopped, a handful
Method
- Cabbage in a colander, tossed with the salt. Leave 20 mins over the sink.
- Squeeze it hard in your hands, a fistful at a time. Dry it further in a clean tea towel.
- Into a big bowl with the apple and shaved fennel. Cut the apple last so it does not brown.
- Add 90ml of Plateit Raspberry Vinaigrette and toss with your hands until everything is coated.
- Sunflower seeds and parsley through at the end. Taste for salt, it may need none.
Make ahead: Salt and squeeze the cabbage the night before. Dress it an hour out.