Cabbage and Fennel Slaw with a Mustard Avocado Dressing
Forget bottled dressings. This rustic Cabbage and Fennel Slaw is made using a wholesome creamy, lip-tingling and oh-so-good Avocado and Mustard Dressing you’ll love. PLUS see how you can get the February issue of the Thermie Living magazine featuring one of my smoothie recipes for FREE!
I admit, I am a bit of a slaw fan. But, for the life of me I cannot recall the last time I bought store-made slaw or bottled dressing. I just find making my own salad and dressings more fun: I know what goes in them too, and so while I am at it, I can always add a little nutritious padding into each mix.
I think slaws are a side that sings next to so many dishes: fish goes well with a Sauerkraut Slaw, chicken, steak, burgers and slow cooked meat can benefit from a Super Slaw. They even make sense on their own. Unlike the store-bought dressed variety with ingredients chopped slightly beyond recognition, homemade slaws are diverse and pack a nutritious punch. Oh and yes, this is another recipe where the mandolin slicer (I got mine in a V-slicer set from one of the Chalet stands) comes in handy. You can use a knife to slice both, of course, but he result will never be as fine.
Today’s recipe has been inspired by Jones the Grocer’s delicately shredded slaw with a lip-tingling hot mustard dressing, served at their Sydney city cafe alongside a schnitzel. I made mine creamy by adding mashed avocado to the dressing instead of cubed in the salad. It’s kind of “hidden” that way and gives the dressing a full but silky consistency. Fennel was a last-minute fridge surprise addition. I’ve been adding it into smoothies to help heal post workout-inflammation. Which reminds me… Did you know that mustard has been found to prevent cramps in athletes? With Matt’s ocean swimming season in full swing and me running a lot more these days, it’s just another reason to enjoy a big side of slaw.
Your FREE copy of Thermie Living Magazine
Thanks to Andrea Alf, the wonderful Editor of Thermie Living Magazine, you can get a copy of the February issue absolutely free! Use coupon code: yht54 – see full instructions here. It feature’s my Crunchy No-nut Breakfast Smoothie recipe from my latest eBook, 40+ Quick and Healthy Smoothies – Clever and delicous ways to get more fruit and vegetables into your diet.
- ¼ head medium white cabbage
- 1 small baby fennel bulb, cut in half and fronds removed
- 2 sprigs fresh coriander, stems and leaves chopped finely
- 2 tbsp freshly chopped chives
- ½ head broccoli, cut into small florets
- ¼ cup salad dressing (see Mustard Avocado Dressing recipe card)
- Using a mandolin slices, finely shave cabbage and fennel. Transfer to a large mixing bowl. Add chopped herbs and broccoli florets. Mix to distribute ingredients evenly. Dress with the dressing.
- ½ small ripe avocado, well-mashed
- ¼ cup macadamia or light tasting olive oil
- ¼ cup Dijon mustard
- 1 tbsp wholegrain mustard
- 1 tbsp apple cider vinegar
- 1 tbsp honey or rice syrup
- 1-2 tsp wasabi paste
- 1 tbsp sesame seeds
- 1 tbsp hemp seeds
- pinch of sea salt
- good grind of black pepper to taste
- Combine all ingredients in 1 cup-capacity jar and shake well. Use fresh, or refrigerate for up to 3 days.