Purple cabbage and fennel salad

Rainbow food series – Purple



1/2 red cabbage
1 fennel

4 tbsp madila (substitute with 2 tbsp vinegar for vegan alternative)
40 cashew nuts
1 tsp sugar
1 small clove garlic
1 tbsp white wine vinegar
Pinch of salt.

1. Finely slice the fennel and cabbage

2. Place all dressing ingredients in a hand-held blending container or tall cup and blitz with a hand-held blender until smooth as possible.


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