Ingredients :
- 1/2 fennel bulb
- 1/2 small green or white cabbage
- 1/4 small red cabbage (optional)
- 1 large carrot
- 1 small red onion
- 2 tbsp. sea salt (sea salt flakes best)
- zest grated of ½ lemon
- 1 tsp mixed fennel and caraway seeds, toasted in a dry skillet and coarsely ground in a pestle and mortar
- 1 tsp chopped dill
- 1 tsp chopped parsley
- black pepper
- lemon juice
- 2-3 tbsp. natural full-fat yoghurt
- 1 drizzle of runny honey
Method :
- Finely shred the cabbages and fennel, using a mandolin or a sharp knife. Coarsely grate or julienne the carrot, slice the onion very finely. Place everything in a large bowl, add the sea salt and mix in well – best rub the salt in with your hands. Leave for 20 minutes – it will wilt and soften.
- Transfer the vegetables into a colander or a large sieve and rinse very well under cold running water, then leave them to drain. Spread them on at least a double layer of paper towels on a board or work surface and squeeze out the moisture.
- Transfer to a clean bowl, add the lemon zest, the fennel and caraway seeds, herbs and season with black pepper and a drizzle of lemon juice. Stir in the yoghurt and honey and check for seasoning.
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