Ingredients
1/4 medium white cabbage
1/4 medium red cabbage
1 medium fennel (optional but adds that aniseed edge)
2 navel oranges
1/2 bunch (about 15 g) dill
1/2 bunch (about 15g parsley
Olive oil 80ml
White wine vinegar 120ml
Honey or maple syrup 2 tsp
Pine nuts or hazelnuts or sunflower seeds or pepitas, toasted (optional)
1 small red onion finely sliced
Summary
The Fair Food team got together recently to take part in a smoking ceremony on the banks of Darebin Creek (where our warehouse sits). Uncle Ringo welcomed us onto Wurundjeri country and guided us through the ceremony, sharing with us the history of the land and his people. After the ceremony, we took to the top of the creek bank and enjoyed a delicious lunch together. One of the salads we ate was made by Citu, one of our Fair Food team members and a whiz in the kitchen! It’s simultaneously fresh, crunchy, tangy and sweet, with an acidity that acts as the perfect accompaniment to any heavier main, whether that’s a BBQ, pasta, or in our case, biryani!
Citu’s shredded cabbage, fennel and orange salad.
The bulk of the salad: Shave both cabbages and fennel with a mandolin slicer (or use a knife aiming to get as finer slices as possible). Peel the oranges and cut them into small segments. Roughly chop dill and parsley, you don’t want it too coarse or fine, just a happy medium.
The dressing: Whisk olive oil, white wine vinegar, and honey until emulsified, season with salt and pepper to taste.
Bringing it together: Thoroughly mix the salad and dressing together in a large bowl, taste and add more seasoning/vinegar if necessary – it should have a rather pronounced flavour of tangy vinegar with a little sweetness from the honey/maple syrup and oranges.
Scatter with red onions and toasted nuts if using.
Leave it to rest for 15 minutes in the fridge before serving.
