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Digital Subscriptions > Simply Vegan > August 2018 > FOOD TO SHARE

FOOD TO SHARE

Fantastic al fresco to enjoy with frinds

FENNEL, CARROT AND SAVOY CABBAGE COLESLAW

By Martin Nordin, from Green Burgers Serves 10 | Prep 15 mins | Cook 10 mins

INGREDIENTS

• 2–3 carrots, about 200g (7oz)

• 500g (1lb 2oz) savoy cabbage

• 300g (10½ oz) fennel

• grated zest of 1 lemon + 2 tbsp freshly squeezed lemon juice

• 2 tbsp finely chopped fresh parsley

• 1 tbsp pickled mustard seeds

• lemon segments, to serve

For the coleslaw dressing

• 2 tsp fennel seeds

• 1 tsp dill seeds

• 1 tsp whole black peppercorns

• 200g (7oz) vegan mayonnaise

• 2–3 tbsp apple cider vinegar

• ½ tsp sea salt

METHOD

1 For the coleslaw dressing, roast the fennel seeds, dill seeds and whole black peppercorns in a dry castiron pan over a medium heat until the seeds are golden brown. Pound the spices in a mortar or grind them to a fine powder in a spice mixer.

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