Persian Salad

Persian Salad recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

  • 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

DRESSING:

  • ¼ cup Zoosh Free Range Egg Mayonnaise
  • 3 Tbsp. Greek yoghurt
  • 1 Tbsp. Hot English Mustard
  • 2 tsp. ground coriander
  • 1 tsp. ground cinnamon

METHOD:

  • 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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