This crispy and refreshing salad is delicious served as a side dish for fish or chicken.
Fennel is also such a wonderfully versatile ingredient -delicious cooked and raw, with a sweet licorice flavour and cabbage adds such a great crunch!

Julienne = a french knife technique you can use to make your veggies look fancy! Simply use a sharp knife, top and tail the vegetable, peel, then chop in half, place the flat end on the chopping board and then slice finely

Remember to compost your scraps OR check out how to regrow some ingredients on the website blog.

What you’ll need:

2 Fennel bulbs
1/2 cucumber (skinned if you prefer)
1 baby cabbage
olive oil
apple cider vinegar
juice of 1 lemon (if you prefer a sweeter flavour, try juice of an orange in the winter months)

How it’s done:

Julienne the fennel, cucumber and cabbage, mix together and place on a plate or pop into a bowl.
Mix together the remaining ingredients and pour over the salad, just before serving, to ensuring maximum crunch preserved!