MyKitchen - Issue 36 - October 2017

48 OCTOBER 2017

made in SA

CABBAGE

Citrus slaw with

fennel dressing

and nut crunch

SERVES 4

INGREDIENTS

For the dressing

cup brown sugar

cup olive oil

cup red-wine vinegar

1 tbsp fennel seeds, toasted

and crushed

For the slaw

3 cups thinly sliced green

cabbage (±⅓ cabbage)

4 radishes, julienned

3 mini cucumbers, sliced thinly

2 green apples, sliced thinly

For the nut crunch

1 tbsp sunflower seeds

1 tbsp candied almonds,

chopped

METHOD

1. Whisk together all the
   dressing ingredients.


2. Toss the slaw ingredients
   with the dressing.


3. Serve the slaw topped with
   the nut crunch.

R9.50*

PER SERVING

made in SA

Full sun

Sow indoors in

spring; plant

out strongest

seedlings.

Plant in soil with

well rotted compost.

Add liquid fertiliser

every 2 weeks.

Cut heads

when they have

reached the

desired size.

HARVEST

SOIL

REQUIREMENTS

SOWING TIME

LOCATION

GROW YOUR OWN

CARE

Made in SA.indd 48 2017/08/24 2:17 PM