This recipe is from Dr Rupy Aujla's new cookbook The Doctor's Kitchen: Supercharge Your Health with 100 Delicious Everyday Recipe.
Rupy says: "The main ingredient in most slaws is the humble yet phenomenal cabbage. Cheap and widely available, it is one of the most potent vegetables known to us, and it tastes fantastic with toasted fennel and lashings of extra-virgin olive oil. I like to serve this with meat or fish, or on its own with a dollop of Greek yoghurt and some toasted seeds."
7 Farmdrop products in this recipe
Here's how you do it
Combine the cabbage, rocket, parsley, fennel seeds and pistachios in a bowl with the oil and season well with salt and pepper. Scatter over the chilli flakes.
Combine the yoghurt and lemon juice and zest, then pour it over the top, along with the nutmeg (if you wish). Stir the yoghurt through the slaw if you like a creamy coleslaw texture, and serve.
1 red cabbage, finely sliced
300g rocket, finely chopped
100g parsley, leaves and stalks finely chopped
4 tsp fennel seeds, toasted
160g pistachios, shelled, toasted and lightly crushed