November 5, 2017
Excerpt and recipe from Jaki's Nutritionist Column
The addition of fresh, zingy fennel to this salad, not only adds a beautiful crunch, but also supports the digestive process.
1For the salad, toss all ingredients into a large salad bowl
2For the dressing, I make mine in a cup and use a mini whisk to combine together. After adding tothe salad, I leave it to sit and infuse for at least twenty minutes before serving.
Green or red cabbage sliced thinly – about 4 cups
Grated carrots – 3 medium size
Pumpkin seeds (small handful)
Sunflower seeds (small handful)
Chopped spring onion – 2-3
Sliced fennel (in season now, 1 large bulb)
¼ cup natural yoghurt (coconut if vegetarian)
1 tsp Dijon mustard
Lemon juice to balance (1tsp – 1tbsp)
Thumb sized knob of fresh ginger - micro planed
Salt & pepper to taste