white cabbage, fennel and avocado slaw

with jalapeño dressing

  • 500g white cabbage, shredded
  • 1 avocado, halved, peeled and thinly sliced
  • 2 bulbs baby fennel, thinly sliced+ 
  • baby (micro) basil (optional), to serve 

jalapeño dressing

  • 1 tablespoon pickled jalapeños
  • 1 cup coriander (cilantro) leaves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • ½ cup (120g) sour cream
  1. To make the jalapeño dressing, place the jalapeño, coriander, oil, lime juice and sour cream in a bowl or jug and, using a hand-held stick blender, blend until smooth. 
  2. Place the cabbage, avocado, fennel and dressing in a bowl and gently toss to combine. Transfer the slaw to a serving dish and top with the micro basil to serve. Serves 4

Photography: Chris Court 

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