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Peppered cabbage_ fennel and apple coleslaw

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					  Stephanie Alexander Kitchen Garden Program - North Melbourne Primary School




          Peppered cabbage, fennel and apple coleslaw

                                  Recipe by Karen Martini


  Makes approximately 24 tastings

  Volunteers notes:
     • Time: 40-50 minutes to finish


Equipment                               What to do
Bowls                                     • Slice fennel thinly into 5 mm rounds
Colander                                  • Shred cabbage
Chopping board                            • Slice onion into half moons
Knives                                    • Leave the skin on the apples, halve and then
Peeler                                       cut into thin half moons
Metric measuring spoons                   • Combine fennel, cabbage, onion and apple
Wooden Spoons                                in a large bowl. Set aside.
Grater                                    • Grate parmesan cheese
                                          • For the dressing, combine, olive oil,
                                             mayonnaise, yoghurt, vinegar, sour cream,
                                             parmesan cheese and pepper.
                                          • Season with salt to taste
                                          • Add the dressing to the vegetables and stir
                                             gently to coat all vegetables
                                          • Separate witlof leaves
Ingredients                               • Arrange witlof leaves around the base and
2 fennel                                     edges of 3 serving platters.
1 Chinese cabbage (wombok)                • Pile the salad into the centre of the platter
1 red onion                                  and serve.
4 apples
120 ml extra virgin olive oil
200 g mayonnaise
200 g plain yoghurt
120 ml red wine vinegar
200 g sour cream
200 g parmesan
50 grinds black pepper
Sea salt to taste
2 witlof

				
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