Ingredients:

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1/2 purple cabbage, sliced very thinly on a mandolin

1/2 bulb fennel, sliced thinly on a mandolin

2 purple carrots, grated/spiralized, julienned

Crushed pistachios

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Dressing:

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2 tbsp citrus olive oil (I use one from Oliveology)

The juice of 2 limes

1 tbsp sea salt (I use Maldon)

 

Method:

• Prepare all salad vegetables in a large bowl.

• In a glass jar, shake together all the dressing ingredients. Taste! This should be a very sharp and zingy dressing.

• Add more of any ingredient to suit your taste.

• Pour dressing over the veg and mix it in with your hands, lightly. 

• Pile it onto a fabulous serving dish and top with the toasted pistachios.

• This can be made up to 2 hours before but leave the pistachios off until serving, as they go soggy.

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