- ½ white cabbage, finely shredded
- 1 fennel bulb, fronds reserved, finely sliced
- 2 Granny Smith apples, cored, finely sliced
- 100gm raisins
- 1/3 cup picked dill fronds, roughly chopped
- ¼ cup picked parsley leaves, roughly chopped
- ¼ cup mint leaves, torn
- Salt and Pepper
- ¼ cup Zoosh Free Range Egg Mayonnaise
- 3 Tbsp. Greek yoghurt
- 1 Tbsp. Hot English Mustard
- 2 tsp. ground coriander
- 1 tsp. ground cinnamon
- Place all salad ingredients in a large bowl, including picked fennel fronds.
- Place all dressing ingredients in a small bowl and mix to combine. Taste and adjust seasoning if required.
- Add the desired amount of dressing to the salad and mix well to evenly coat all ingredients. Season with salt and pepper and serve.
- *** Salad and dressing can both be done ahead of time but kept separately and dressed and seasoned just before serving.
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