Purple Slaw with a Zingy Dressing
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
2 tbsp citrus olive oil (I use one from Oliveology)
The juice of 2 limes
1 tbsp sea salt (I use Maldon)
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.