zoom Cabbage & fennel slaw with king prawns, pumpkin seeds & raisins
  • Save to your scrapbook
  • Save to your scrapbook

    Cabbage & fennel slaw with king prawns, pumpkin seeds & raisins

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cabbage & fennel slaw with king prawns, pumpkin seeds & raisins

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 2

    Ingredients

    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
    15g raisins
    1 tsp extra virgin olive oil
    150g pack cooked king prawns

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary