Creamy mustard fennel slaw

Makes 4 side serves

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gluten free*

low FODMAP

vegetarian

Ingredients

¼ cup plain Greek yoghurt

1 tbsp of whole egg mayo

1 tsp of Dijon mustard

Juice and rind of 1 lemon

1 fennel bulb, leaves reserved, halved and thinly sliced

2 carrots, grated

¼ of a Chinese cabbage / wombok

2 spring onions (green part only) finely sliced

Salt and pepper to taste

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Method

1. To make the dressing, combine yoghurt, mayo, mustard, lemon juice and rind in a small bowl.
2. Season with salt and pepper.
3. Place the fennel, carrot, cabbage and spring onion in a bowl.
4. Coarsely chop the reserved fennel leaves and add to the bowl, mixing through.
5. Pour the dressing over the salad and gently toss to combine.

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*Assuming packaged ingredients are gluten free

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