Ingredients
8 total- 1 fennel, finely sliced, fronds reserved
- 1 lime, juiced
- ½ small white cabbage, shredded
- ½ red onion, finely sliced
- 1 jalapeño chilli, deseeded and finely sliced
- 1 large handful coriander, leaves picked and finely chopped, plus a few whole leaves to finish
- 300ml soured cream
- 1 garlic clove, crushed or grated
Method
3 stepsStep 1
Put the fennel in a mixing bowl with 1 tbsp lime juice; toss to coat. Add the cabbage, onion and chilli with a pinch of salt and toss again.
Step 2
For the coriander cream, in a separate bowl, combine the chopped coriander, soured cream, garlic and remaining lime juice with a little salt; mix well.
Step 3
Assemble just before serving: spread the coriander cream over a platter, top with the fennel mixture and scatter over the coriander leaves and any fennel fronds.