Coleslaw Salad

Ingredients

• ¼ red cabbage finely sliced
• ¼ green cabbage finely sliced
• ½ small Fennel bulb finely sliced
• 4 brussel sprouts finely sliced
• 1 carrot, shaved
• 2 spring onions finely sliced
• ½ bunch parsley chopped
• Lemon juice
• Olive oil

          Dill Dressing

• 3g salt
• 35g caster sugar
• 1 bunch of dill finely chopped
• 2 eggs
• 300 ml vegetable oil
• Pepper to taste
• 75ml white vinegar
• 85g Dijon mustard
  
  

Method

Combine all ingredients in a bowl and lightly toss with a little olive oil, lemon juice and cracked pepper and drizzle with dill dressing just before serving.

Dill Dressing

In a blender combine the eggs, mustard, vinegar and seasoning. Slowly combine the oil in a slow steady stream. Add the dill and place in a airtight container. This will keep 2 weeks refrigerated.