Fennel and celery slaw salad

  • Preparation Time10 mins
  • Serves6
  • DifficultyEasy
3 tbsp white wine vinegar
2 tsp sugar
85ml extra-virgin olive oil
225g shredded slaw salad mix
1 bulb fennel, trimmed, reserve a handful of fronds
4 ribs celery from the heart, thinly sliced on an angle
10 leaves fresh basil, thinly sliced
Salt and freshly ground black pepper
1) Mix vinegar and sugar in the bottom of a bowl and whisk in oil. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste.

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