AUTUMN, Keto, paleo, Picnic, Raw, Salad's, Vegetables, Vegetarian, WinterAlison Lambertsalad, vegetarian, vegetables

FENNEL, SILVERBEET, BROCCOLI SLAW,

AUTUMN, Keto, paleo, Picnic, Raw, Salad's, Vegetables, Vegetarian, WinterAlison Lambertsalad, vegetarian, vegetables
FENNEL, SILVERBEET, BROCCOLI SLAW,

Now this is a serious slaw combining some robust, nutritious tasting ingredients.  When using such ingredients you need to compliment it with a tangy, punchy dressing.

Serves 4-6

Ingredients

Dressing

1 garlic cloves, crushed

1-2 lemons, juice

2 Tbsp buttermilk

2 Tbsp mayonnaise

2 Tbsp extra virgin oil (hemp, olive etc)

1 small head broccoli, finely chopped

1 small bulb fennel, finely sliced, ⅓  cup fennel fronds finely chopped

2 cups silver beet leaves, finely shredded

⅓ cup flat leaf parsley, coarsely chopped

⅓ cup toasted seeds and nuts

Method

Begin by making the dressing. Put the crushed garlic and 1 tablespoon lemon juice in a bowl and let sit so the garlic softens (5 minutes).

Add buttermilk, mayo and oil and whisk well to combine. Season with a little salt and cracked pepper to taste. Set aside.

Mix all the vegetables and herbs together in a large bowl, drizzle over the dressing and toss well so all the vegetables get coated in the buttermilk dressing.

Sprinkle over the toasted seeds and nuts and enjoy!