Fresh coleslaw with mustard & ginger dressing
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.
Directions
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.
Ingredients
Green or red cabbage sliced thinly – about 4 cups
Grated carrots – 3 medium size
Sunflower seeds (small handful)
Sliced fennel (in season now, 1 large bulb)
¼ cup natural yoghurt (coconut if vegetarian)
Lemon juice to balance (1tsp – 1tbsp)