Ingredients
- 1 bunch asparagus, trimmed
- 2 Wilcox carrots, peeled, cut into matchsticks
- 1/2 small (400g) green cabbage, finely shredded
- 2 cups baby kale, shredded
- 3 green onions, thinly sliced diagonally
- 1/2 cup fresh mint leaves, roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 1 1/2 teaspoons fennel seeds, crushed
Directions
- Step 1 Cut asparagus in half crossways. Thinly slice each piece lengthways.
- Step 2 Combine asparagus, carrot, cabbage, kale, onion and mint in a large bowl.
- Step 3 Stir mayonnaise, lemon juice and fennel seeds in a jug. Season with salt and pepper. Add to cabbage mixture. Toss to combine. Serve.
Recipe courtesy of www.taste.com.au
Serving size 8