Each serve of this delicious salad provides almost two of your recommended five serves of vegetables per day. This salad is a great side for grilled chicken breast, fish or steak as a main meal.
Ingredients
1 large or 2 baby fennel bulbs, trimmed and thinly sliced
1 large green apple, cored, cut into thin matchsticks
1 ½ tablespoons lemon juice
¼ cup firmly packed fresh flat-leaf parsley leaves, roughly chopped
½ cup firmly packed fresh mint, roughly chopped, plus extra for garnish
1/3 cup (80g) Celebrate Health Vegan Mayonnaise
Salt and pepper
½ small savoy cabbage, shredded
1/3 cup (35g) pecan nuts, toasted, chopped
Method
Combine fennel and apple in a large bowl. Add lemon juice and toss to coat (see tip). Set aside
Process herbs in a small food processor until finely chopped (see tip). Add Celebrate Health Vegan Mayonnaise and process again until well combined. Season with salt and pepper
Add cabbage, half the pecans and dressing to fennel mixture and gently toss to combine. Serve sprinkled with remaining pecans and mint leaves
Tips & Hints
The lemon juice prevents the fennel and apple oxidising and discolouring.
Alternatively, finely chop herbs and stir through mayonnaise.
