Cabbage, Fennel and Avocado Slaw


1/2 white cabbage, shredded

1 avocado, thinly sliced

2 fennel bulbs, thinly sliced

30g basil, shredded


30g coriander

2 tbsp olive oil

2 tbsp lime juice

120g greek yoghurt


To make the dressing, place the coriander, oil, lime juice and greek yoghurt in a blender and blend until smooth.

Place the cabbage, avocado, fennel and dressing in a bowl and gently toss to combine.

Transfer the slaw to a serving dish and top with the basil to serve.

This salad pairs perfectly with crumbed chicken or pork.


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