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Cabbage & fennel slaw with king prawns, pumpkin seeds & raisins
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¼ small white cabbage
1 small fennel, halved and cored, fronds reserved for garnish
2 tbsp lemon juice
10g flat leaf parsley, leaves only, roughly chopped
2 tsp fennel seeds, toasted in a dry pan
1 tbsp pumpkin seeds, toasted in a dry pan
1 tsp extra virgin olive oil
150g pack cooked king prawns
1. Use a mandolin or food processor to shred the cabbage and fennel very thinly. Place in a large mixing bowl and add the lemon juice and ¼ tsp salt. Massage well and leave for 5 minutes.
2. Add the remaining ingredients, season with freshly ground black pepper and mix well.
3. Garnish with some extra pepper and the reserved fennel fronds.
Typical values per serving:
2 of your 5 a day/gluten free/high in fibre
This recipe was first published in October 2020.
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