Melbourne's #1 Food Market
Summer Coleslaw by Tobie Puttock
Recipe by Tobie Puttock
Tobie Puttock's go-to Summer Coleslaw recipe is spot on for a Christmas that doesn't keep you shackled to the kitchen.
Ingredients
- 2 cups finely sliced red cabbage, finely shredded
- 1 bulb fennel, trimmed and finely sliced
- 1 large carrot, peeled and shredded
- Handful mint leaves, roughly torn
- Handful flat-leaf parsley leaves, roughly torn
- ½ cup nut mix
- 1 tablespoon salted capers, rinsed and finely chopped
- ¼ cup extra virgin olive oil
- juice of half a lemon
- Sea salt and freshly cracked pepper
Method
- In a large mixing bowl bring together the capers, extra virgin olive oil, lemon juice and whisk to combine.
- Add the cabbage, fennel, carrot and mix to combine. Taste for seasoning and adjust using salt and a little more lemon juice if needed.
- Finally fold through the parsley, mint and nut (if using) and eat right away.
Serves 4-6
Watch Tobie Puttock making this recipe here.
