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07 December 2012,01:24 by
J.Sujatha

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FENNEL COLESLAW

Serves :
4

Preparation Time :
15 minutes

Preparation Method :

  • Cut the fennel and spring onions into thin slices. finely and cut the carrots.
  • Place in sliced cabbage and celery with carrots, fennel and spring onions.
  • Then add the sultanas and caraway seeds into a mixing bowl and toss lightly to mix.
  • Stir in the chopped parsley, olive oil and lemon juice and mix thoroughly.
  • Cover and allow to rest for 1 - 2 hours. Garnish with shreds of spring onion.

INGREDIENTS

  • 100 grams celery 
  • 150 grams carrots, into fine strips
  • 200 grams fennel
  • 2 spring onions (scallions) 
  • 150 grams white cabbage
  • 1 tablespoon chopped fresh parsley
  • 45 grams sultanas 
  • ½ teaspoon caraway seeds 
  • 3 tablespoon extra-virgin olive oil 
  • 1 teaspoon lemon juice 
  • Shreds of spring onion, to garnish

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