In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
A delicious raw salad of cabbage and fennel thinly sliced and topped with avocado smothered in a zesty caper and yoghurt dressing. If wishing to make 100% vegan omit the plain yoghurt and substitute with a non-dairy alternative.
Preparation: 30 minutes
500g hard white cabbage – finely shredded
2 bulbs fennel – washed, thinly sliced
Handful coriander leaves – finely chopped
1 tbsp capers – drained
2 tbsp extra virgin olive oil
2 tbsp lime juice – approximately 2
120g plain yoghurt – or non-dairy alternative
1 large clove garlic – crushed
Sea Salt – to taste
Black pepper – coarsely ground
1 avocado – halved, peeled and thinly sliced
Fronds of fennel
Prepare cabbage and fennel
Wash and shred thinly by hand or using a food processor with a slicing blade. For the fennel use the white head and green stalk. Keep the fronds for the decoration.
Place the capers, coriander, oil, lime juice, garlic and yoghurt into a bowl or jug and blend together all ingredients together until smooth. Check seasoning to taste.
Place the cabbage, avocado, fennel and dressing in a bowl and gently toss in the caper dressing to combine.
Transfer the slaw to a serving dish and top with the avocado slices and fennel fronds.
Jules Tip This delicious salad can be made ahead of time and stored in an airtight container in the refrigerator until required. It is also delicious the next day.
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Contributed by: Julia Toon, Jules of the Kitchen